Beef with Sauce Bearnaise Recipe

Name: Beef with Sauce Bearnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound rump steak, about 1-inch thick; Olive oil; Salt; 1 tablespoon minced shallots; 2 tablespoons fresh tarragon leaves, chopped, and their stalks, chopped roughly and bruised; 1 tablespoon chopped chervil, optional; 2 tablespoons wine or tarragon vinegar; 2 tablespoons white wine; 1 teaspoon peppercorns (preferably white), crushed or bruised; 3 egg yolks; 1 tablespoon water; 16 tablespoons (2 sticks) unsalted butter, soft, cut into 1/2-inch dice; Salt; Freshly milled white or black pepper; 1/4 to 1/2 lemon, juiced

Servings: persons

1 pound rump steak, about 1-inch thick
Olive oil
Salt
1 tablespoon minced shallots
2 tablespoons fresh tarragon leaves, chopped, and their stalks, chopped roughly and bruised
1 tablespoon chopped chervil, optional
2 tablespoons wine or tarragon vinegar
2 tablespoons white wine
1 teaspoon peppercorns (preferably white), crushed or bruised
3 egg yolks
1 tablespoon water
16 tablespoons (2 sticks) unsalted butter, soft, cut into 1/2-inch dice
Salt
Freshly milled white or black pepper
1/4 to 1/2 lemon, juiced

1
For the steak, preheat a large saute pan over medium-high heat.
2
Oil the rump steak and then place into the preheated pan.
3
Cook for about 2 minutes on the first side, and then flip and finish cooking the second side, about 2 minutes more.
4
This will yield a steak that is on the rare side; cook 1 to 2 minutes longer, per side, for a more well-done piece.
5
Let rest for 5 to 10 minutes.
6
For the Sauce Bearnaise, put the shallot, tarragon stalks, 1 tablespoon of the chopped tarragon and the chervil, if using, and the vinegar, wine, and peppercorns in a heavy-bottomed saucepan and boil until reduced to about 1 tablespoon.
7
Don't move from the stove; this doesn't take long.
8
Press the reduced liquid through a regular or tea strainer and leave to cool.
9
Put egg yolks and water in the top of a double boiler.
10
Set over the bottom, in which water has come to a simmer.
11
Add the reduced and strained liquid and whisk well.
12
Keep whisking as you add the butter, cube by cube, until it is all absorbed.
13
Taste, season as you wish with the salt and pepper, and add lemon juice as you wish.
14
Stir in the remaining tablespoon of fresh chopped tarragon as you're about to serve with the steak.

820

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound rump steak, about 1-inch thick, Olive oil, Salt, 1 tablespoon minced shallots, and more.

Yes, Beef with Sauce Bearnaise falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef with Sauce Bearnaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions