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Béarnaise sauce for steak is an absolute classic. Rich,smooth and favoured with tarragon, it is well worth the effort for the ultimate steak Béarnaise.
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- 1 shallot, finely chopped
- 2 sprigs fresh tarragon
- 2 tbsp white wine vinegar
- 150g unsalted butter, melted
- 2 egg yolks
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- Simmer the shallot and 1 sprig of tarragon in the vinegar until reduced by half.
- Strain into a bowl over a pan of boiling water, whisking in the egg yolks, then the melted butter until you have a smooth béarnaise.
- Turn off the heat, chop the rest of the tarragon leaves and stir into the sauce
- Chef's Tip: If you find your béarnaise sauce has come together a little before time, don’t keep it on the heat in case it splits. It’s better to let it cool naturally and gently reheat in its bowl over steaming water.
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