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Seared beef with bearnaise sauce

Name: Seared beef with Béarnaise sauce
Cook time: 30 min
Yield: 12
Ingredients: 1 shallot, finely chopped; 60ml (¼ cup) white vinegar; 80ml (¹/³ cup) dry white wine; 5 peppercorns, crushed; 10ml (2 tsp) fresh tarragon; 2 large egg yolks; 80g butter, cubed; salt and freshly ground black pepper, to taste; 1kg prime fillet of beef, cubed; salt and freshly ground black pepper, to taste

November 17, 2008 (Last Updated: January 11, 2019)

Beef and Béarnaise sauce were made for each other and work perfectly in this bite-sized version.

To drink: Flagstone Fiona Pinot Noir is soft with great earthy aromas, but will happily stand its ground with the beef.

Print Recipe

Seared beef with Béarnaise sauce

Serves: 12

Cooking Time: 30 mins

Ingredients

1 shallot, finely chopped
60ml (¼ cup) white vinegar
80ml (¹/³ cup) dry white wine
5 peppercorns, crushed
10ml (2 tsp) fresh tarragon
2 large egg yolks
80g butter, cubed
salt and freshly ground black pepper, to taste
1kg prime fillet of beef, cubed
salt and freshly ground black pepper, to taste

Instructions

For the béarnaise sauce, place the shallot, vinegar, wine, peppercorns and tarragon in a small pot and bring to the boil.

Lower the heat and reduce until only about 15ml (1 tbsp) of the liquid remains. Strain.

Fill a bigger pot with water and bring to a slow simmer. Place the small pot with the strained liquid over the bigger pot. Add the egg yolks to the small pot and over a gentle heat whisk the eggs until thick and creamy. Add the butter piece by piece, whisking continuously to incorporate it. Season to taste.

Heat a frying pan over a high heat and sear the fillet, tossing it in the frying pan until brown but still rare, about 10 minutes. Season.

Insert a cocktail stick into the meat and serve with the béarnaise sauce.