Perfect steak with sauce Bernaise

Perfect steak with sauce Bernaise

4.2 9 ratings

Prep. 10 min

Total 35 min

2 portions

Ingredients

beef fillet steaks (3-6 cm thickness)
2
beef rump steak, (3-6 cm thickness)
sea salt to season
ground black pepper to season
olive oil to drizzle

Bernaise sauce

fresh tarragon leaves only; stalks reserved
4 - 5 sprigs
eschalots
80 g
white wine vinegar
80 g
unsalted butter cut into pieces
180 g
egg yolks
4
salt
½ - 1 tsp
ground black pepper
2 pinches

Difficulty

easy

Nutrition per 2 portions

Sodium 2152.8 mg

Protein 149.4 g

Calories 12618.4 kJ / 3015.9 kcal

Fat 258.2 g

Fibre 3.2 g

Saturated Fat 137.3 g

Carbohydrates 19.8 g

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