Bearnaise

Béarnaise sauce for steak

Rich and creamy, this special steak sauce goes gorgeously with our Extra Special Fillet Steak

By , 01 March 2018

(4 votes)

Béarnaise sauce for steak
  • 25 Mins

  • Serves: 4

Nutritional Info
Each 45g serving contains
  • Energy

    795KJ

    190KCAL

    10%
  • Fat

    19.8g

    high

    28%
  • Saturates

    10.8g

    high

    54%
  • Sugars

    0.3g

    low

    <1%
  • Salt

    0.02g

    low

    <1%
of your reference intake.
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
  • 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.

  • 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.

  • 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.

  • Whisking constantly, slowly drizzle in the melted butter. If the sauce splits as it thickens, add a splash of hot water and keep whisking.

  • Stir the reserved chopped tarragon leaves (or another ¼tsp dried tarragon) into the sauce. Season with freshly ground black pepper before serving.