Succulent sirloin steak covered in a creamy béarnaise sauce, this plate is straight from food heaven. To make it even more delicious, this decadent dish is sided with roasted sweet potato wedges for crunch and a simple salad for freshness and texture. Get ready for the compliments, Chef!
Classic Beef Béarnaise
Classic Beef Béarnaise
with sweet potato wedges & fresh green leaves
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Tomatoes
- Beef
- Butter
- Cucumber
- Danish-style Feta
- Dried Tarragon
- Free-Range Beef Sirloin
- Fresh Chives
- Green Leaves
- Onion
- Sweet Potato
- Wine & Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Paper Towel
- Butter
- Egg/s
WONDERFUL WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
ADD SOME VINO
Place a pan over high heat with the wine & vinegar, the dried tarragon, and the diced Onion. Leave to reduce until almost all the liquid has evaporated. Immediately remove from the heat and stir in a small splash of water. Remove from the pan and set aside to cool.
THE STAR OF THE SHOW
When the sweet potato has 15 minutes remaining, return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of Butter. Place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
BUTTERY GOODNESS
Ready 2 heat-proof bowls. Place a clean pot over medium-low heat and cover the base with 2cm of water. Keep a close eye on the water - it must never boil but only gently simmer! Place one of the heat-proof bowls over the pot of water. Add 1 egg yolk and the reduced wine & vinegar mixture. Whisk in a cube of Butter at a time, whisking constantly and only adding the next cube when the previous cube has melted. As you add more butter, the sauce will start to thicken. When all the butter has been added, remove from the heat and pour the sauce into the second heat-proof bowl. Continue whisking until the sauce has thickened enough to coat the back of a spoon. Season to taste.
GIVE YOUR PLATE SOME COLOUR
In a bowl, combine the rinsed green leaves, the Cucumber half-moons, the halved baby tomatoes, the crumbled feta, a drizzle of oil, and seasoning.
MADE BY A MASTER CHEF
Serve the steak slices with the golden sweet potato wedges. Side with the fresh salad. Pour the béarnaise sauce over the steak slices and garnish with the chopped chives. Well done, Master Chef!
WONDERFUL WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
ADD SOME VINO
Place a pan over high heat with the wine & vinegar, the dried tarragon, and the diced Onion. Leave to reduce until almost all the liquid has evaporated. Immediately remove from the heat and stir in a small splash of water. Remove from the pan and set aside to cool.
THE STAR OF THE SHOW
When the sweet potato has 15 minutes remaining, return the pan to medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of Butter. Place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
BUTTERY GOODNESS
Ready 2 heat-proof bowls. Place a clean pot over medium-low heat and cover the base with 2cm of water. Keep a close eye on the water - it must never boil but only gently simmer! Place one of the heat-proof bowls over the pot of water. Add 1 egg yolk and the reduced wine & vinegar mixture. Whisk in a cube of Butter at a time, whisking constantly and only adding the next cube when the previous cube has melted. As you add more butter, the sauce will start to thicken. When all the butter has been added, remove from the heat and pour the sauce into the second heat-proof bowl. Continue whisking until the sauce has thickened enough to coat the back of a spoon. Season to taste.
GIVE YOUR PLATE SOME COLOUR
In a bowl, combine the rinsed green leaves, the Cucumber half-moons, the halved baby tomatoes, the crumbled feta, a drizzle of oil, and seasoning.
MADE BY A MASTER CHEF
Serve the steak slices with the golden sweet potato wedges. Side with the fresh salad. Pour the béarnaise sauce over the steak slices and garnish with the chopped chives. Well done, Master Chef!
WONDERFUL WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
ADD SOME VINO
Place a pan over high heat with the wine & vinegar, the dried tarragon, and the diced Onion. Leave to reduce until almost all the liquid has evaporated. Immediately remove from the heat and stir in a small splash of water. Remove from the pan and set aside to cool.
THE STAR OF THE SHOW
When the sweet potato has 15 minutes remaining, return the pan to medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of Butter. Place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
BUTTERY GOODNESS
Ready 2 heat-proof bowls. Place a clean pot over medium-low heat and cover the base with 2cm of water. Keep a close eye on the water - it must never boil but only gently simmer! Place one of the heat-proof bowls over the pot of water. Add 2 egg yolks and the reduced wine & vinegar mixture. Whisk in a cube of Butter at a time, whisking constantly and only adding the next cube when the previous cube has melted. As you add more butter, the sauce will start to thicken. When all the butter has been added, remove from the heat and pour the sauce into the second heat-proof bowl. Continue whisking until the sauce has thickened enough to coat the back of a spoon. Season to taste.
GIVE YOUR PLATE SOME COLOUR
In a bowl, combine the rinsed green leaves, the Cucumber half-moons, the halved baby tomatoes, the crumbled feta, a drizzle of oil, and seasoning.
MADE BY A MASTER CHEF
Serve the steak slices with the golden sweet potato wedges. Side with the fresh salad. Pour the béarnaise sauce over the steak slices and garnish with the chopped chives. Well done, Master Chef!
WONDERFUL WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
ADD SOME VINO
Place a pan over high heat with the wine & vinegar, the dried tarragon, and the diced Onion. Leave to reduce until almost all the liquid has evaporated. Immediately remove from the heat and stir in a small splash of water. Remove from the pan and set aside to cool.
THE STAR OF THE SHOW
When the sweet potato has 15 minutes remaining, return the pan to medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of Butter. Place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
BUTTERY GOODNESS
Ready 2 heat-proof bowls. Place a clean pot over medium-low heat and cover the base with 2cm of water. Keep a close eye on the water - it must never boil but only gently simmer! Place one of the heat-proof bowls over the pot of water. Add 2 egg yolks and the reduced wine & vinegar mixture. Whisk in a cube of Butter at a time, whisking constantly and only adding the next cube when the previous cube has melted. As you add more butter, the sauce will start to thicken. When all the butter has been added, remove from the heat and pour the sauce into the second heat-proof bowl. Continue whisking until the sauce has thickened enough to coat the back of a spoon. Season to taste.
GIVE YOUR PLATE SOME COLOUR
In a bowl, combine the rinsed green leaves, the Cucumber half-moons, the halved baby tomatoes, the crumbled feta, a drizzle of oil, and seasoning.
MADE BY A MASTER CHEF
Serve the steak slices with the golden sweet potato wedges. Side with the fresh salad. Pour the béarnaise sauce over the steak slices and garnish with the chopped chives. Well done, Master Chef!
Frequently Asked Questions
What is the preparation time for Classic Beef Béarnaise?
The preparation time for Classic Beef Béarnaise with sweet potato wedges & fresh green leaves is between 20 and 35 minutes.
What is the total time required to make Classic Beef Béarnaise with sweet potato wedges & fresh green leaves?
The total time required to make Classic Beef Béarnaise with sweet potato wedges & fresh green leaves is between 40 and 60 minutes.
How many servings does Classic Beef Béarnaise provide?
4 servings
What are the main ingredients in Classic Beef Béarnaise?
Baby Tomatoes, Beef, Butter, Cucumber, Danish-style Feta, Dried Tarragon, Free-Range Beef Sirloin, Fresh Chives, Green Leaves, Onion, Sweet Potato, Wine & Vinegar
What is the nutritional information of Classic Beef Béarnaise?
Calories: 1170, Carbs: 57 grams, Fat: grams, Protein: 51.1 grams, Sugar: 23.5 grams, Salt: 1060 grams
How do I prepare Classic Beef Béarnaise?
WONDERFUL WEDGES: Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. ADD SOME VINO: Place a pan over high heat with the wine & vinegar, the dried tarragon, and the diced onion. Leave to reduce until almost all the liquid has evaporated. Immediately remove from the heat and stir in a small splash of water. Remove from the pan and set aside to cool. THE STAR OF THE SHOW: When the sweet potato has 15 minutes remaining, return the pan to medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter. Place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices. BUTTERY GOODNESS: Ready 2 heat-proof bowls. Place a clean pot over medium-low heat and cover the base with 2cm of water. Keep a close eye on the water - it must never boil but only gently simmer! Place one of the heat-proof bowls over the pot of water. Add 1 egg yolk and the reduced wine & vinegar mixture. Whisk in a cube of butter at a time, whisking constantly and only adding the next cube when the previous cube has melted. As you add more butter, the sauce will start to thicken. When all the butter has been added, remove from the heat and pour the sauce into the second heat-proof bowl. Continue whisking until the sauce has thickened enough to coat the back of a spoon. Season to taste. GIVE YOUR PLATE SOME COLOUR: In a bowl, combine the rinsed green leaves, the cucumber half-moons, the halved baby tomatoes, the crumbled feta, a drizzle of oil, and seasoning. MADE BY A MASTER CHEF: Serve the steak slices with the golden sweet potato wedges. Side with the fresh salad. Pour the béarnaise sauce over the steak slices and garnish with the chopped chives. Well done, Master Chef!
What should be prepared from my kitchen to make Classic Beef Béarnaise?
Baby Tomatoes, Beef, Butter, Cucumber, Danish-style Feta, Dried Tarragon, Free-Range Beef Sirloin, Fresh Chives, Green Leaves, Onion, Sweet Potato, Wine & Vinegar
How many calories does Classic Beef Béarnaise have?
1170 calories
How much fat content does Classic Beef Béarnaise have?
grams
Woolies Products in this dish
