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