Hereford Steak with Bearnaise Sauce

A familiar steak dish served with the classic creamy Bearnaise sauce. Great for a special supper dish or weekend treat.

Serves: 2

Cooking Time: 15 minutes


  • 2 lean sirloin, rump or rib-eye steaks
  • 15ml-30ml/1-2tbsp rapeseed or sunflower oil
  • For the Béarnaise Sauce:
  • 4 black peppercorns, crushed
  • 1 shallot, peeled and finely chopped
  • 30ml/2tbsp freshly chopped tarragon
  • 30ml/2tbsp white wine vinegar
  • 3 egg yolks
  • 175g/6oz unsalted butter, clarified
  • Juice of ¼ lemon
  • Salt and freshly milled black pepper
  • Pinch cayenne pepper
  • Freshly chopped tarragon, to garnish


  • Prepare the Béarnaise sauce. To clarify the butter – Melt the butter slowly over a low heat without stirring. Remove from the heat and skim the foam off the surface. Spoon the butter into a small bowl, leaving the milky sediment behind.
  • In a small pan bring the peppercorns, shallots, tarragon and vinegar to the boil and reduce to about 15ml/1tbsp.
  • Remove the pan from the heat, cool slightly then strain into a heatproof bowl, whisk in the egg yolks and discard the shallot mixture.
  • Set the bowl over a pan of simmering hot water. The bowl should sit just above the water. Whisk the mixture over a low heat for about 5-6 minutes, or until thick and creamy, leaving a ribbon-like trail.
  • Slowly add the clarified butter, a little at a time until it becomes thick and glossy. Stir in the lemon juice, seasoning, cayenne and tarragon. Keep warm.
  • Meanwhile, heat the oil in a large non-stick pan. Season the steaks and cook.
  • Serve the steaks with the sauce, fat chips and a side salad.