Recipes
Béarnaise sauce for steak
Rich and creamy, this special steak sauce goes gorgeously with our Extra Special Fillet Steak
Rich and creamy, this special steak sauce goes gorgeously with our Extra Special Fillet Steak
(6 votes)
Cook: 25 Mins
Serves: 4
Price: 27p per serving
Nutritional Information
Each 45g serving contains
Energy
795kj
190kcal
795kj
190kcal
10%
Fat
19.8g
19.8g
Med
28%
28%
Saturates
10.8g
10.8g
Med
54%
54%
Sugars
0.3g
0.3g
Low
<1%
<1%
Salt
0.02g
0.02g
Low
<1%
<1%
of your reference intake.
Typical energy values per 100g:
1766kj/422kcal
Typical energy values per 100g:
1766kj/422kcal
Ingredients
Few sprigs of tarragon
4 peppercorns
1 shallot, chopped
1 bay leaf
4tsp white wine vinegar
3 egg yolks
75g unsalted butter, melted
Method
1
Pick the leaves from the tarragon. Chop and set aside. Put the stalks (or ¼tsp dried tarragon, if you can't find fresh) in a pan with the peppercorns, shallot and bay leaf.
2
Add the white wine vinegar and 50ml water and bring to the boil. Simmer for 4-6 mins, until reduced by half. Strain and set aside to cool.
3
Put a glass bowl over a pan of just-simmering water. Add the egg yolks and 1tsp water and beat gently. Add the cooled vinegar and whisk for 2 mins or until light and frothy.
4
Whisking constantly, slowly drizzle in the melted butter. If the sauce splits as it thickens, add a splash of hot water and keep whisking.
5
Stir the reserved chopped tarragon leaves (or another ¼tsp dried tarragon) into the sauce. Season with freshly ground black pepper before serving.