Béarnaise butter steaks
Give the chips a rest with this instant favourite
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 15 mins
- Mash the butter, shallot, vinegar and tarragon together. Roll into a sausage, wrap in clingfilm and freeze until firm. Sear the steaks for 2 minutes on each side for rare (3 for medium), cover and rest for 2 minutes. Top each steak with a slice of the butter. (Freeze the remaining butter to use later.)
Per serving
544 kcalories, protein 48.4g, carbohydrate 0.3g, fat 38.8 g, saturated fat 18.5g, fibre 0.0g, salt 0.75 g
Recipe from olive magazine, May 2005.
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http://www.bbcgoodfood.com/recipes/3653/
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Ingredients
- 250g pack softened butter
- 1 shallot , finely chopped
- a small handful tarragon , roughly chopped
- 2 handfuls mixed salad leaves, to serve
- 2 sirloin steaks , brushed with a little oil and seasoned
- 2 tsp white wine vinegar
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2
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 15 mins
Ingredients
- 250g pack softened butter
- 1 shallot , finely chopped
- a small handful tarragon , roughly chopped
- 2 handfuls mixed salad leaves, to serve
- 2 sirloin steaks , brushed with a little oil and seasoned
- 2 tsp white wine vinegar
Per serving
544 kcalories, protein 48.4g, carbohydrate 0.3g, fat 38.8 g, saturated fat 18.5g, fibre 0.0g, salt 0.75 g
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