Steak with Béarnaise sauce
John Torode turns up the heat and shows us how to cook the perfect steak
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 10 mins
- To make the Béarnaise sauce, put the vinegar, wine, shallot and tarragon stalks in a saucepan and bring to the boil, then continue to cook until reduced by about 3/4. Cool and pour into in a large stainless steel bowl.
- Put the bowl over a pan of just-simmering water, add the yolks and, with electric beaters, whisk until the yolks are thick and pale (PIC 1).
- Take the bowl off the heat and put it on a work surface. Start to add the melted butter, little by little, whisking all the time until all the butter is used. Stir in chopped tarragon leaves and keep warm (you can put the bowl back over the pan off the heat).
- Put a heavy frying pan or griddle on the heat and leave it for at least 7-8 minutes before you start cooking. Lay the steaks on a board. There is a layer of sinew running between the fat and the meat in sirloin steaks, which you need to snip through so the steak doesn't curl up in the pan and cooks evenly. Using a sharp knife or scissors, cut through the fat to the flesh so the flesh is now exposed a little (PIC 2).
- Rub the steak all over with oil and then season really, really well. Drop the steak into the pan when it is so hot it is hard to put your hand near the surface. Leave the steak for 2 minutes, then turn it over and give it 2 minutes on the other side.
- Now cook for a minute extra for each cm of the steak's thickness, to get a medium- done steak. (So a 4cm steak needs 4 minutes extra - which is 2 minutes extra each side.) Take out and rest under foil for 5 minutes.
- Slice the steak against the grain (PIC 3). Serve with Béarnaise and watercress.
Per serving
828 kcalories, protein 64.8g, carbohydrate 0.6g, fat 62.1 g, saturated fat 31.2g, fibre 0g, salt 0.86 g
Recipe from olive magazine, March 2010.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/330620/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 4 really thick sirloin steaks (4cm each)
- vegetable oil
FOR THE BEARNAISE
- 50ml white wine vinegar
- 50ml white wine
- 1 shallot , chopped
- bunch tarragon , stalks and leaves separated
- 2 egg yolks
- 120g butter , melted and kept warm
- watercress , to serve
Buy ingredients
Search Good Food
2
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 10 mins
Ingredients
- 4 really thick sirloin steaks (4cm each)
- vegetable oil
FOR THE BEARNAISE
- 50ml white wine vinegar
- 50ml white wine
- 1 shallot , chopped
- bunch tarragon , stalks and leaves separated
- 2 egg yolks
- 120g butter , melted and kept warm
- watercress , to serve
Per serving
828 kcalories, protein 64.8g, carbohydrate 0.6g, fat 62.1 g, saturated fat 31.2g, fibre 0g, salt 0.86 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
25 July 2010
mharding83 rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
27 April 2011
Frances Booth rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
07 October 2011
SavedRecipes rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
14 August 2012
Mimerelli rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
08 April 2013
Chef_kod commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.