Super steak with cheat's Bearnaise

Recipe uploaded by

Barney Desmazery

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Recipe by Barney Desmazery

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1. Video tutorial: Making hollandaise and bearnaise sauce

1. Heat 1 tablespoon of the oil in a small nonstick frying pan that has a lid. Tip the potatoes into the pan, cover and cook for 10 minutes, shaking the pan occasionally so the potatoes get tossed around. Remove the lid and fry the potatoes uncovered for another 4-5 minutes, until crisp and golden.
2. Meanwhile, season the steak. About 5 minutes before the potatoes are ready, heat the remaining oil in a small heavy-based frying pan and fry the steak for 11⁄2-2 minutes on each side, depending how you like it done.
3. Take the steak out of the pan and put it on a warmed plate. Turn down the heat, spoon in the vinegar (it will evaporate immediately), then quickly stir in the crème fraîche and mustard and heat just until they melt and make a sauce. Sprinkle in most of the tarragon, stir and taste for seasoning. Pour the sauce over the steak and scatter with the remaining tarragon. Serve with the crisp potatoes and a green salad, pour yourself a glass of red wine - and tuck in.

Per serving

681 kcalories, protein 52g, carbohydrate 24g, fat 42 g, saturated fat 11g, fibre 2.4g, salt 1.1 g

"A real treat! The Scottish sirloin was so succulent and the potatoes were deliciously crispy."

Latest comments and suggestions

• YoungChef

  23 November 2007

  YoungChef rated and commented on this recipe

  

  A nice simple dish, i entered it in a cookery competetion and it did well, a very easy way to make a bernaise sauce, although the sauce was a little to strong for me and wasn't really to my liking. Overall a great dish!

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• waveydavey

  02 August 2008

  waveydavey commented on this recipe

  I reduced the carbon foot print of my steak dinner with bernaise sauce, by sourcing purely local ingredients including tarragon. I run a tight <a href="http://www.greeninnovation.co.uk">eco friendly home</a>

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Ingredients

• 2 tbsp vegetable oil
• 1 medium potato , peeled and cut into small chunks
• 200g sirloin steaks , preferably Scottish
• 1 tbsp red wine vinegar
• 2 tbsp crème fraîche
• 1 tbsp wholegrain mustard
• 1 tbsp chopped fresh tarragon
• green salad , to serve

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Difficulty and servings

Serves 1

Easily doubled

Preparation and cooking times

Cook 30 mins

Ingredients

• 2 tbsp vegetable oil
• 1 medium potato , peeled and cut into small chunks
• 200g sirloin steaks , preferably Scottish
• 1 tbsp red wine vinegar
• 2 tbsp crème fraîche
• 1 tbsp wholegrain mustard
• 1 tbsp chopped fresh tarragon
• green salad , to serve

Per serving

681 kcalories, protein 52g, carbohydrate 24g, fat 42 g, saturated fat 11g, fibre 2.4g, salt 1.1 g

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