Time: 20 min.
Complexity: easily
Servings: 2

If you want to serve a grilled steak like you'd find in an elegant restaurant, top it with a delicious Béarnaise sauce. This is one of the staple sauces of French cuisine. Made with egg yolks and herb butter, it has a sophisticated, creamy, spicy flavor that perfectly complements the rich flavor of the beef.

Ingredients:

T-bone steak

• 2 T-bone steaks, 2.5 cm thick.
• 3 tbsp. l. rapeseed oil (canola)

Quick Béarnaise sauce

• 2 large egg yolks
• 3 teaspoons lemon juice
• 110 g unsalted butter, melted
• 1 tbsp chopped fresh chives
• 1 tbsp chopped red onion
• 1 teaspoon fresh thyme leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, pasteurized eggs, lemon juice, thyme

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Preparation:

Step 1
• Steak:
  
  Heat a large cast-iron skillet or sauté pan over medium-high heat. Season the steaks generously on both sides with salt and black pepper.
Step 2
• Heat oil in a frying pan. Add the steaks and cook until crispy, 3-4 minutes per side for medium-rare. Remove from heat, cover the steaks with foil, and let them rest for 5 minutes before slicing.
Step 3
• Quick Béarnaise sauce:
  
  Whisk the yolks with lemon juice in a blender. With the blender running, slowly pour in the melted butter. Once all the butter is incorporated, season the sauce with salt and pepper.
Step 4
• Transfer the sauce to a bowl set over a double boiler and keep warm. Add the chives, red onion, and thyme and stir. Taste and season with salt and pepper if needed. Remove from heat and transfer to a serving bowl. Pour the Béarnaise sauce over the steaks.

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