How to make a succulent steak with béarnaise sauce

How to make a succulent steak with béarnaise sauce


Text: Janice Sim

A mouthwatering combo for stay-in nights

Any meat lover would know that a good, juicy slab of steak is nothing without a winning sauce. After all, a flavourful jus is what you need to tie all the wonderful flavours together. If you love hollandaise on your Eggs Benedict, here's its milder cousin to try your hand at — a creamy béarnaise that will pair perfectly well with your fillet. Below, Rachel Allen from Rachel's Coastal Cooking shares how you can grill a succulent slab of sirloin steak, together with a piquant béarnaise sauce. Time to get the grill going and pour yourself a glass of red — what are weekends for without indulging yourself? 

Béarnaise sauce: Here's what you need

4 tbspn White Wine Vinegar
4 tbspn Dry White Wine
2 tspn Chopped Shallots
2 Egg Yolks
115g Butter, cut in cubes
2 tspn Dijon Mustard
A pinch of Ground Black Pepper

Béarnaise sauce: How to make it

1. In a saucepan over a medium heat, boil the vinegar, wine, shallots and a pinch of pepper until completely reduced, with just one tablespoon of liquid left in the pan.
2. Add one tablespoon of water and take the pan off the heat to cool down almost completely.
3. Once it has cooled down, place the pan on a low heat and whisk in the egg yolks, then gradually add the butter a few pieces at the same time, whisking constantly. Be mindful not to let the pan become too hot, so take the pan off and on the heat while doing so.
4. When all the butter is in, turn off the heat and add the mustard. By now, the sauce you have should be as thick as mayonnaise.
5. To keep the sauce warm, pour it into a heatproof measuring jug. Place it in a saucepan half-filled with hot water.

Sirloin steak: Here's what you need

4 Sirloin Steaks
1 Garlic Clove, peeled and cut in half
2 sprigs of Fresh Rosemary
A pinch of Sea Salt
A pinch of Black Peppercorns

Sirloin steak: How to make it

1. Place the steaks in a dish and rub both sides with the clove of garlic, drizzle with a little olive oil and sprinkle with the cracked black peppercorns. Place the rosemary and garlic under and between the steaks and leave them out to sit.
2. Season the steaks with sea salt before placing them in a grill pan put on high heat.
3. Cook on one side to a golden brown before turning it over. Once its cooked, serve with the béarnaise sauce.

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