Photo: Jason Leung
Steak with Béarnaise sauce
9 ingredients
20 min + 10 min
Serves 4
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John Torode turns up the heat and shows us how to cook the perfect steak
Estimated Nutrition (whole recipe, rough)
340
Calories
8g
Protein
30g
Fat
4g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 really thick sirloin steaks (4cm each)
- vegetable oil
- 50ml white wine vinegar
- 50ml white wine
- 1 shallot , chopped
- bunch tarragon , stalks and leaves separated
- 2 egg yolks
- 120g butter , melted and kept warm
- watercress , to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes