Get ready to roast, sear, and whisk your way to a plateful of deliciousness! This recipe combines crispy roasted baby potatoes, juicy seared steak with a buttery baste, and a velvety béarnaise sauce that will have you licking your plate clean. Sided with a refreshing radish & feta salad, and sprinkled with crunchy pumpkin seeds. It’s a culinary classic!
Classic Beef & Béarnaise Sauce
Classic Beef & Béarnaise Sauce
with crispy baby potatoes & a side salad
Hands on Time: 25 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Potato
- Beef
- Butter
- Cucumber
- Danish-style Feta
- Dried Tarragon
- Free-Range Beef Sirloin
- Green Leaves
- Lemon Juice
- Onion
- Onions
- Pumpkin Seeds
- Radish
- Wine & Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Egg/s
- Paper Towel
- Butter
ROASTY & TOASTY POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes and the Onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
THE STEAKS ARE HIGH
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of Butter (optional). Remove from the pan and rest for 5 minutes before slicing and seasoning.
BÉARNAISE SAUCE
Place a pot over medium-low heat and cover the base with 2cm of water. Place a heatproof bowl over the pot of water. Add 1 egg yolk and the wine & vinegar. Whisk in a cube of Butter at a time, stirring constantly. Only add the next butter cube when the previous one has melted. Remove the bowl from the pot of simmering water. Continue whisking until the sauce has thickened enough to coat the back of a spoon. Add the dried tarragon (to taste), a sweetener, and seasoning. Loosen with a splash of warm water if too thick.
TOSS IT TOGETHER
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the rinsed green leaves, the Cucumber ribbons, the radish rounds, the crumbled feta, and ½ the pumpkin seeds.
GRAB THE PLATES
Plate up the seared steak slices and dollop over some of the béarnaise sauce. Side with the dressed salad and the roasted baby potatoes and Onion wedges. Sprinkle over the remaining pumpkin seeds. Serve with the remaining béarnaise sauce for dunking. Go on, Chef!
ROASTY & TOASTY POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes and the Onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
THE STEAKS ARE HIGH
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of Butter (optional). Remove from the pan and rest for 5 minutes before slicing and seasoning.
BÉARNAISE SAUCE
Place a pot over medium-low heat and cover the base with 2cm of water. Place a heatproof bowl over the pot of water. Add 1 egg yolk and the wine & vinegar. Whisk in a cube of Butter at a time, stirring constantly. Only add the next butter cube when the previous one has melted. Remove the bowl from the pot of simmering water. Continue whisking until the sauce has thickened enough to coat the back of a spoon. Add the dried tarragon (to taste), a sweetener, and seasoning. Loosen with a splash of warm water if too thick.
TOSS IT TOGETHER
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the rinsed green leaves, the Cucumber ribbons, the radish rounds, the crumbled feta, and ½ the pumpkin seeds.
GRAB THE PLATES
Plate up the seared steak slices and dollop over some of the béarnaise sauce. Side with the dressed salad and the roasted baby potatoes and Onion wedges. Sprinkle over the remaining pumpkin seeds. Serve with the remaining béarnaise sauce for dunking. Go on, Chef!
ROASTY & TOASTY POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes and the Onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
THE STEAKS ARE HIGH
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of Butter (optional). Remove from the pan and rest for 5 minutes before slicing and seasoning.
BÉARNAISE SAUCE
Place a pot over medium-low heat and cover the base with 2cm of water. Place a heatproof bowl over the pot of water. Add 2 egg yolks and the wine & vinegar. Whisk in a cube of Butter at a time, stirring constantly. Only add the next butter cube when the previous one has melted. Remove the bowl from the pot of simmering water. Continue whisking until the sauce has thickened enough to coat the back of a spoon. Add the dried tarragon (to taste), a sweetener, and seasoning. Loosen with a splash of warm water if too thick.
TOSS IT TOGETHER
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the rinsed green leaves, the Cucumber ribbons, the radish rounds, the crumbled feta, and ½ the pumpkin seeds.
GRAB THE PLATES
Plate up the seared steak slices and dollop over some of the béarnaise sauce. Side with the dressed salad and the roasted baby potatoes and Onion wedges. Sprinkle over the remaining pumpkin seeds. Serve with the remaining béarnaise sauce for dunking. Go on, Chef!
ROASTY & TOASTY POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes and the Onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
THE STEAKS ARE HIGH
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of Butter (optional). Remove from the pan and rest for 5 minutes before slicing and seasoning.
BÉARNAISE SAUCE
Place a pot over medium-low heat and cover the base with 2cm of water. Place a heatproof bowl over the pot of water. Add 2 egg yolks and the wine & vinegar. Whisk in a cube of Butter at a time, stirring constantly. Only add the next butter cube when the previous one has melted. Remove the bowl from the pot of simmering water. Continue whisking until the sauce has thickened enough to coat the back of a spoon. Add the dried tarragon (to taste), a sweetener, and seasoning. Loosen with a splash of warm water if too thick.
TOSS IT TOGETHER
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the rinsed green leaves, the Cucumber ribbons, the radish rounds, the crumbled feta, and ½ the pumpkin seeds.
GRAB THE PLATES
Plate up the seared steak slices and dollop over some of the béarnaise sauce. Side with the dressed salad and the roasted baby potatoes and Onion wedges. Sprinkle over the remaining pumpkin seeds. Serve with the remaining béarnaise sauce for dunking. Go on, Chef!
Frequently Asked Questions
What is the preparation time for Classic Beef & Béarnaise Sauce?
The preparation time for Classic Beef & Béarnaise Sauce with crispy baby potatoes & a side salad is between 25 and 50 minutes.
What is the total time required to make Classic Beef & Béarnaise Sauce with crispy baby potatoes & a side salad?
The total time required to make Classic Beef & Béarnaise Sauce with crispy baby potatoes & a side salad is between 40 and 60 minutes.
How many servings does Classic Beef & Béarnaise Sauce provide?
4 servings
What are the main ingredients in Classic Beef & Béarnaise Sauce?
Baby Potato, Beef, Butter, Cucumber, Danish-style Feta, Dried Tarragon, Free-Range Beef Sirloin, Green Leaves, Lemon Juice, Onion, Onions, Pumpkin Seeds, Radish, Wine & Vinegar
What is the nutritional information of Classic Beef & Béarnaise Sauce?
Calories: 1087, Carbs: 59 grams, Fat: grams, Protein: 48.6 grams, Sugar: 12.5 grams, Salt: 703 grams
How do I prepare Classic Beef & Béarnaise Sauce?
ROASTY & TOASTY POTATOES: Preheat the oven to 200°C. Spread the halved baby potatoes and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). THE STEAKS ARE HIGH: Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter (optional). Remove from the pan and rest for 5 minutes before slicing and seasoning. BÉARNAISE SAUCE: Place a pot over medium-low heat and cover the base with 2cm of water. Place a heatproof bowl over the pot of water. Add 1 egg yolk and the wine & vinegar. Whisk in a cube of butter at a time, stirring constantly. Only add the next butter cube when the previous one has melted. Remove the bowl from the pot of simmering water. Continue whisking until the sauce has thickened enough to coat the back of a spoon. Add the dried tarragon (to taste), a sweetener, and seasoning. Loosen with a splash of warm water if too thick. TOSS IT TOGETHER: In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the rinsed green leaves, the cucumber ribbons, the radish rounds, the crumbled feta, and ½ the pumpkin seeds. GRAB THE PLATES: Plate up the seared steak slices and dollop over some of the béarnaise sauce. Side with the dressed salad and the roasted baby potatoes and onion wedges. Sprinkle over the remaining pumpkin seeds. Serve with the remaining béarnaise sauce for dunking. Go on, Chef!
What should be prepared from my kitchen to make Classic Beef & Béarnaise Sauce?
Baby Potato, Beef, Butter, Cucumber, Danish-style Feta, Dried Tarragon, Free-Range Beef Sirloin, Green Leaves, Lemon Juice, Onion, Onions, Pumpkin Seeds, Radish, Wine & Vinegar
How many calories does Classic Beef & Béarnaise Sauce have?
1087 calories
How much fat content does Classic Beef & Béarnaise Sauce have?
grams
Woolies Products in this dish
