Bearnaise Sauce Recipe

Beef Sirloin Steak

Sirloin steak is one of the most common cuts of beef and a popular choice for steak lovers. It has a fine but firm texture, a richness in flavour and it’s perfectly suited to grilling or barbecuing.  It’s also known by several different names, which often causes confusion when you are interpreting a recipe, ordering at a restaurant or at your local butcher or supermarket.  Sirloin Steak, Porterhouse Steak, New York Strip or Striploin Steak – they’re all the same cut of beef and they’re all boneless.  

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Béarnaise Sauce originates from France and is a perfect accompaniment for a steak. Traditionally it's made by hand. Yolks are combined with an herb-infused vinegar reduction and then melted butter is carefully and slowly drizzled in while whisking.  We offer a preprepared option.

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Recipe for Bearnaise Sauce

If you want to get creative in the kitchen, try making your own.


  • 1 shallot, very finely chopped
    • 125g of butter
    • 2 large egg yolks
    • 2 tbsp of white wine vinegar
    • 1 tbsp of lemon juice
    • 1 tbsp of freshly chopped tarragon
    • Salt and pepper to taste


  1. Place tarragon and shallots into a saucepan.
  2. Add black pepper and white wine vinegar.
  3. Bring up to a simmer over a medium heat.
  4. Lower the heat and simmer.
  5. Reduce until most of the liquid has evaporated.
  6. Take off the heat and allow to cool.
  7. In a separate pan heat up the butter until it is melted and foaming slightly.
  8. In a blender mix the egg yolks and lemon juice until you have a smooth mixture.
  9. Add the warm butter to the eggs, blend again until smooth.
  10. Add the shallot reduction to the sauce and mix thoroughly.
  11. Pour the sauce on top of your steaks and serve.


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