Sirloin Steaks With Mushrooms, Asparagus And Béarnaise Sauce – a delicious recipe with white wine, shallot, black peppercorns, egg yolks, butter, tarragon. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Combine wine, vinegar, shallot and peppercorns in a small saucepan. Simmer gently over low heat for 12-15 mins, or until liquid has reduced to about 1/4 cup. Strain into a heatproof bowl. Discard solids.
2
Add egg yolks to strained liquid and whisk to combine. Place over a double boiler and continue whisking for 8-10 mins, until mixture has thickened to a custard-like consistency. Add butter, 1 piece at a time, whisking constantly, until sauce is smooth and thick. Transfer to a serving bowl and let cool to room temperature. Stir in tarragon.
3
Heat a grill pan over high heat. Cook steaks for 2-3 mins per side, or until cooked to your liking. Transfer to a plate and let rest for 5 mins.
4
Cook mushrooms and asparagus for 4-5 mins, until tender. Serve steaks with asparagus, mushrooms and sauce.
949
kcal
Calories
79
g
Fat
11
g
Carbs
53
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/3 cup white wine, 1 None shallot, finely chopped, 1/4 tsp black peppercorns, 6 None large egg yolks, and more.
Yes, Sirloin Steaks With Mushrooms, Asparagus And Béarnaise Sauce falls under the Vegetarian 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.
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