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  • Fillet Steak with Béarnaise Sauce
Fillet Steak with Béarnaise Sauce

Fillet Steak with Béarnaise Sauce

Brought to you by: EBLEX
    4 serving

Prep time:

Cook time:

Serves: 4

Cook these steaks just the way you like them. For rare steaks, 3-4 minutes on each side, medium steaks need to cook for 4-5 minutes on each side and well done steaks require 6-7 minutes on each side.
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  • 2 fillet steaks
  • 1 pinch salt, to season steaks
  • 1 pinch pepper, to season steaks
  • 1 tsp oil, for brushing the steaks
  • 30ml white wine vinegar
  • 1 large shallot, peeled and roughly chopped
  • 6 black peppercorns
  • 1 bay leaf
  • 2 large egg yolks
  • 150g unsalted butter, melted
  • 2 tbsp flat leaf parsley, to garnish


Step 1

To prepare the Béarnaise sauce, place the vinegar, 30ml of water, shallot, peppercorns and bay leaf in a small pan and simmer over a low to medium heat for 2-3 mins until 15ml/1tbsp of the liquid remains. Strain.

Step 2

Heat a large, non-stick frying or griddle pan, season the steaks and brush with the oil on both sides. Cook the steaks according to preference. Remove the steaks from the heat, transfer to a warm serving plate and cover loosely with foil to keep warm.

Step 3

To finish the Béarnaise sauce, transfer the vinegar mixture to a blender, add the egg yolks and whisk until frothy.

Step 4

While the blender is still running, slowly add the melted butter, 15ml/1tbsp at a time, until the sauce is smooth and creamy.

Step 5

Season with salt and stir through the herbs before serving with the steaks.

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