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Home » Beef

Steak with Bearnaise

Published: February 13, 2020 Last Modified: May 30, 2024 This post may contain affiliate links.

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Prepare your favorite Steak with Bearnaise this Valentine’s Day! Bearnaise is a French sauce that pairs well with steak, fish and vegetables.

Two plates with steak with bearnaise sauce garnished with a sprig of tarragon, a side of  asparagus, bearnaise sauce in a small bowl and a glass of red wine.
Steak with Bearnaise great for special occasions like Valentine's Day!

Steak with Bearnaise prepared at home is easy and delicious that can beat dining at a fancy restaurant. For one, you can perfectly make your steak to your preference. Second, you are saving so much money for something so simple to make and third, you don’t have to dress up for dinner especially if you are the casual type.

If you haven’t decided what to do for Valentine’s Day, here’s a suggestion. Make Steak with Bearnaise. It is scrumptious and so easy to make.

To some, when they see a recipe with Bearnaise, they stir away thinking it is a complicated recipe. Or they think only restaurants can make a great Bearnaise.

You’re wrong! You can make it as good as theirs or even better. So don’t get intimidated. Have confidence in yourself. You can do it!

Two plates with steak with bearnaise sauce garnished with a sprig of tarragon, a side of  asparagus, bearnaise sauce in a small bowl and a glass of red wine.
Serve Steak with Bearnaise this Valentine's Day!

I love Julia Child, it was on her show I saw how Bearnaise was made. She made it looked so easy but when I made it, I struggled whisking in a double boiler.

But not anymore! I believe most of the recipes found online are based from her recipe, with some tweaking to their liking, why not. There’s nothing wrong with that.

It doesn’t have to be traditional. If you can make something easy and as good as hers, I’m all over it. Thanks to Ina Garten, another favorite chef of mine, I now do it the modern way using a blender.

How to prepare this easy steak with bearnaise

First, prepare the bearnaise.

Note: If you like, check out my detailed Bearnaise post and how to video (click this link) before making this dish.

In a sauce pan over medium heat, combine tarragon, shallot, white wine vinegar, white wine, salt and pepper until reduced to 1 tablespoon. This process is referred to as vinegar reduction. Set aside to cool.

Combined tarragon, shallot, white wine vinegar, white wine, salt and pepper in a small bowl and a small pot.
Vinegar reduction for Bearnaise.

Melt butter in the same sauce pan. Once melted, leave it at the stove to keep it hot while preparing the other ingredients.

Melting two sticks of butter in sauce pan.
Melting butter in sauce pan.

In a blender, add the egg yolks, cooled vinegar reduction and salt. Use the Sauce Program in your blender and blend ingredients for 30 to 60 seconds.

Egg yolks, cooled vinegar reduction and salt in the blender.
The easiest way to make bearnaise is using a blender.

While blender is running, slowly pour hot butter in the blender lid opening.

Chopped fresh tarragon in a small bowl.
Use hot melted butter when making bearnaise in a blender.

Towards the end of blending cycle, add tarragon or mix it by hand.

Chopped tarragon leaves.
Chopped fresh tarragon leaves is one of the ingredients to make bearnaise.

That’s it. It will not harden for about 3 hours. Keep it in your microwave to keep warm.

Bearnaise sauce poured over asparagus and a small bowl of bearnaise sauce garnished with a sprig of tarragon.
Bearnaise is a perfect sauce for steak, fish, chicken, vegetables & egg.

Second, prepare your steak.

Any cut will do. But if you’ve been following my blog, you know by now that I am a ribeye person.

Note: If you would rather prepare a ribeye roast (click this link), I have 2 previous post with video.

If steak is frozen, thaw in fridge the night before cooking.

Remove from fridge 2 hours before cooking. Sorry, but I wash my meat, you don’t have to. Dry thoroughly with paper towel.

Season with salt and pepper. Leave it at room temperature for about an hour or two to fully thaw. Doing this, steak will cook evenly.

Seasoned ribeye steak on a tray. On the table are thyme and seasonings.
Season steak with salt and pepper.

In a pan or cast iron skillet, add oil or butter. Depending on your preference, fry your steak rare, medium rare, medium well or well done. If you like it grilled, you may do so.

Two plates with steak with bearnaise sauce garnished with a sprig of tarragon, a side of  asparagus, bearnaise sauce in a small bowl and a glass of red wine.
Bearnaise can be served on the side or poured over steak.

Done!

Third, serve steak while hot with bearnaise on the side or pour some bearnaise over steak, whichever you prefer.

Enjoy!

Recipe

Asparagus, Steak with Bearnaise with red wine

Steak with Bearnaise

Steak with Bearnaise is pan-fried or grilled steak topped with creamy bearnaise.
Print Pin Rate
Course: Main Course
Cuisine: American, French
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 2
Calories: 810kcal

Ingredients

  • 2 steaks of your preference
  • salt and pepper to taste
  • 3 tablespoons oil or butter

Bearnaise

  • 2 tablespoons Champagne or white wine vinegar
  • ¼ cup and 2 tablespoons white wine
  • 2 tablespoons shallots minced
  • 3 tablespoons fresh tarragon leaves chopped
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 3 extra-large egg yolks
  • 2 sticks ½ pound unsalted butter, melted
US Customary - Metric

Instructions

Make Bearnaise

  • In a sauce pan over medium heat, combine tarragon, shallot, white wine vinegar, white wine, salt and pepper until reduced to 1 tablespoon. This process is refered to as vinegar reduction. Set aside to cool.
  • Melt butter in the same sauce pan. Once melted, leave it at the stove to keep it hot while preparing the other ingredients.
  • In a blender, add the egg yolks, cooled vinegar reduction and salt. Use the sauce program and blend ingredients for 30 to 60 seconds.
  • While blender is running, slowly pour hot butter in the blender lid opening.
  • Towards end of blending cycle, add tarragon or mix it by hand.

Prepare Steak

  • In a cast iron or pan, add oil over medium high heat.
  • Fry depending on your preference rare, medium rare, medium well or well done.

Notes

  1. After making Bearnaise, keep it in the microwave to keep warm while making steak.
  2. Extra Bearnaise will keep well in the fridge in a seal container for about 3 to 4 days.
  3. Use it for poach eggs for breakfast, fish or another steak dinner. Check my detailed Bearnaise post and video I linked above. I discussed how to warm leftover Bearnaise.
  4. If you like your steak grilled, you may do so.
  5. If you like rib eye roast instead of individual steaks, check out my 2 previous post. Link is listed above in blog.

Nutrition

Calories: 810kcal | Carbohydrates: 9g | Protein: 52g | Fat: 61g | Saturated Fat: 20g | Cholesterol: 431mg | Sodium: 726mg | Potassium: 1007mg | Fiber: 1g | Sugar: 1g | Vitamin A: 864IU | Vitamin C: 6mg | Calcium: 170mg | Iron: 8mg
Two plates with steak with bearnaise sauce garnished with a sprig of tarragon, a side of  asparagus, bearnaise sauce in a small bowl and a glass of red wine.
Bearnaise pairs well with steak, fish, chicken, vegetables and eggs.
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Welcome to Today's Delight. My mom is a great cook and for many years had a catering business. Due to dementia, she doesn't remember. This food blog was inspired by our mom's cooking. 

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