Steak Bearnaise with sweet-potato straws

Steak Bearnaise with sweet-potato straws

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  • 4
  • Easy
  • Dairy free
  • 15 minutes
  • 15 minutes
  • Steenberg Catharina 2004


  • 4 x 200 g beef fillet steaks
  • 1 T olive oil
  • 6 sweet potatoes, peeled
  • sunflower oil, for deep frying
  • mixed leaves, to serve
  • For the Béarnaise sauce:
  • 2 T white-wine vinegar
  • 2 T white wine
  • 1 T chives, snipped
  • 2 T Italian parsley, chopped
  • 3 egg yolks
  • 200 g butter, melted

Cooking Instructions

Rub the steaks with olive oil. Heat a grill pan until hot. Sear the steaks on both sides and then cook to preference. Using a grater or knife, cut the potatoes into long, thin pieces; fry in batches in the hot oil, draining each batch on paper towels.

To make the Béarnaise sauce: Bring the vinegar, wine, chives and 15ml (1T) Italian parsley to the boil. Reduce until you have about 15ml (1T) of liquid; cool slightly in the pan. Fill a smaller saucepan with water and bring to a simmer. Whisk the eggs, add to the reduction pan then place the reduction pan over the saucepan of simmering water. Whisk the sauce until thick. Add melted butter in a steady stream, whisking all the time. Finally, add the remaining parsley.

To serve: Place each steak on a pile of mixed leaves, top with chips and pour over the Béarnaise sauce.
Per serving: 5 266.4kJ, 49.9g protein, 78.8g fat, 86.7g carbs

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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