Steak and easy Béarnaise

Steak and easy Béarnaise

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  • 6 - 8
  • Easy
  • Carb Conscious
  • 20 minutes
  • 40 minutes
  • Neil Ellis Stellenbosch Cabernet Sauvignon 2018


  • For the béarnaise:
  • 2 T olive oil
  • 1 shallot, finely chopped
  • 4 T red wine vinegar
  • 1 cup crème fraîche
  • 2 T Dijon mustard
  • 2 free-range egg yolks
  • salt, to taste
  • 2 T parsley, chopped
  • 3 x 700 g Woolworths dry-aged thick cut T-bone
  • 2 T duck fat
  • salt, to taste

Cooking Instructions

1. To make the béarnaise, heat the olive oil in a saucepan over a medium heat.
Add the shallot and sauté until translucent. Add the red wine vinegar and bring to a boil, then remove from the heat and whisk in the crème fraîche and mustard.
2. Rub the steak with duck fat and season with salt, then braai to your preference. When the steak is ready, heat up the béarnaise slightly and whisk in the egg yolks. Top with parsley and serve on the steak.

Find more steak recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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