For your culinary adventure today, you will be making a stunning, velvety, buttery Béarnaise sauce. This will be poured over seared sirloin steak slices, which are sided with cheese-crumb filled gem squash halves and a simple salad coated in a raspberry vinegar dressing. C’est parfait, Chef!
Beef Béarnaise & Roasted Gem Squash
Beef Béarnaise & Roasted Gem Squash
with a fresh green leaf & tomato salad
Hands on Time: 30 - 55 minutes
Overall Time: 40 - 65 minutes
Ingredients:
- Baby Tomatoes
- Beef
- Butter
- Cheesy Crumb
- Dried Tarragon
- Free-Range Beef Sirloin
- Gem Squash
- Green Leaves
- Onion
- Salad Dressing
- Sunflower Seeds
- Wine & Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Paper Towel
- Butter
ROAST
Preheat the oven to 200°C. Place the de-seeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 25-30 minutes. When the roast has 8-10 minutes remaining, pop a small knob of Butter (from your kitchen) into each half, sprinkle over the cheesy crumb, and return to the oven for the remaining time.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
REDUCE
Return the pan to high heat with the wine & vinegar, dried tarragon, and diced Onion. Reduce until almost all the liquid has evaporated. Immediately remove from the heat, and stir in a small splash of water. Loosen with a splash of warm water if too thick. Remove from the pan and set aside to cool.
SIZZLING SIRLOIN
Return the pan to 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BÉARNAISE
Ready 2 heatproof bowls. Place a clean pot over medium-low heat and cover the base with 2cm of water. Keep a close eye on this water - it must never boil but only gently simmer! Place one of the heat-proof bowls over the pot of water - this is your make-shift bain marie! To the bowl, add 1 egg yolk and the reduced white wine 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 decant the sauce into the second heatproof bowl. Continue whisking until the sauce has thickened enough to coat the back of a spoon. Season.
SALAD
In a bowl, combine the raspberry vinegar, a sweetener, and 10ml of olive oil. Mix to emulsify and season. Add the rinsed green leaves and the tomato rounds. Toss to combine.
CLASSIC DINNER
Plate up the gem squash halves, side with the steak slices, and pour the béarnaise sauce over the steak. Serve alongside the fresh salad and sprinkle over the toasted sunflower seeds.
ROAST
Preheat the oven to 200°C. Place the de-seeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 25-30 minutes. When the roast has 8-10 minutes remaining, pop a small knob of Butter (from your kitchen) into each half, sprinkle over the cheesy crumb, and return to the oven for the remaining time.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
REDUCE
Return the pan to high heat with the wine & vinegar, dried tarragon, and diced Onion. Reduce until almost all the liquid has evaporated. Immediately remove from the heat, and stir in a small splash of water. Loosen with a splash of warm water if too thick. Remove from the pan and set aside to cool.
SIZZLING SIRLOIN
Return the pan to 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BÉARNAISE
Ready 2 heatproof bowls. Place a clean pot over medium-low heat and cover the base with 2cm of water. Keep a close eye on this water - it must never boil but only gently simmer! Place one of the heat-proof bowls over the pot of water - this is your make-shift bain marie! To the bowl, add 1 egg yolk and the reduced white wine 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 decant the sauce into the second heatproof bowl. Continue whisking until the sauce has thickened enough to coat the back of a spoon. Season.
SALAD
In a bowl, combine the raspberry vinegar, a sweetener, and 20ml of olive oil. Mix to emulsify and season. Add the rinsed green leaves and the tomato rounds. Toss to combine.
CLASSIC DINNER
Plate up the gem squash halves, side with the steak slices, and pour the béarnaise sauce over the steak. Serve alongside the fresh salad and sprinkle over the toasted sunflower seeds.
ROAST
Preheat the oven to 200°C. Place the de-seeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 30-35 minutes. When the roast has 8-10 minutes remaining, pop a small knob of Butter (from your kitchen) into each half, sprinkle over the cheesy crumb, and return to the oven for the remaining time.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
REDUCE
Return the pan to high heat with the wine & vinegar, dried tarragon, and diced Onion. Reduce until almost all the liquid has evaporated. Immediately remove from the heat, and stir in a small splash of water. Loosen with a splash of warm water if too thick. Remove from the pan and set aside to cool.
SIZZLING SIRLOIN
Return the pan to 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BÉARNAISE
Ready 2 heatproof bowls. Place a clean pot over medium-low heat and cover the base with 2cm of water. Keep a close eye on this water - it must never boil but only gently simmer! Place one of the heat-proof bowls over the pot of water - this is your make-shift bain marie! To the bowl, add 2 egg yolks and the reduced white wine 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 decant the sauce into the second heatproof bowl. Continue whisking until the sauce has thickened enough to coat the back of a spoon. Season.
SALAD
In a bowl, combine the raspberry vinegar, a sweetener, and 30ml of olive oil. Mix to emulsify and season. Add the rinsed green leaves and the tomato rounds. Toss to combine.
CLASSIC DINNER
Plate up the gem squash halves, side with the steak slices, and pour the béarnaise sauce over the steak. Serve alongside the fresh salad and sprinkle over the toasted sunflower seeds.
ROAST
Preheat the oven to 200°C. Place the de-seeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 30-35 minutes. When the roast has 8-10 minutes remaining, pop a small knob of Butter (from your kitchen) into each half, sprinkle over the cheesy crumb, and return to the oven for the remaining time.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
REDUCE
Return the pan to high heat with the wine & vinegar, dried tarragon, and diced Onion. Reduce until almost all the liquid has evaporated. Immediately remove from the heat, and stir in a small splash of water. Loosen with a splash of warm water if too thick. Remove from the pan and set aside to cool.
SIZZLING SIRLOIN
Return the pan to 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BÉARNAISE
Ready 2 heatproof bowls. Place a clean pot over medium-low heat and cover the base with 2cm of water. Keep a close eye on this water - it must never boil but only gently simmer! Place one of the heat-proof bowls over the pot of water - this is your make-shift bain marie! To the bowl, add 2 egg yolks and the reduced white wine 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 decant the sauce into the second heatproof bowl. Continue whisking until the sauce has thickened enough to coat the back of a spoon. Season.
SALAD
In a bowl, combine the raspberry vinegar, a sweetener, and 40ml of olive oil. Mix to emulsify and season. Add the rinsed green leaves and the tomato rounds. Toss to combine.
CLASSIC DINNER
Plate up the gem squash halves, side with the steak slices, and pour the béarnaise sauce over the steak. Serve alongside the fresh salad and sprinkle over the toasted sunflower seeds.
Frequently Asked Questions
What is the preparation time for Beef Béarnaise & Roasted Gem Squash?
The preparation time for Beef Béarnaise & Roasted Gem Squash with a fresh green leaf & tomato salad is between 30 and 55 minutes.
What is the total time required to make Beef Béarnaise & Roasted Gem Squash with a fresh green leaf & tomato salad?
The total time required to make Beef Béarnaise & Roasted Gem Squash with a fresh green leaf & tomato salad is between 40 and 65 minutes.
How many servings does Beef Béarnaise & Roasted Gem Squash provide?
4 servings
What are the main ingredients in Beef Béarnaise & Roasted Gem Squash?
Baby Tomatoes, Beef, Butter, Cheesy Crumb, Dried Tarragon, Free-Range Beef Sirloin, Gem Squash, Green Leaves, Onion, Salad Dressing, Sunflower Seeds, Wine & Vinegar
What is the nutritional information of Beef Béarnaise & Roasted Gem Squash?
Calories: 933, Carbs: 31 grams, Fat: grams, Protein: 44.4 grams, Sugar: 8.2 grams, Salt: 461 grams
How do I prepare Beef Béarnaise & Roasted Gem Squash?
ROAST: Preheat the oven to 200°C. Place the de-seeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 25-30 minutes. When the roast has 8-10 minutes remaining, pop a small knob of butter (from your kitchen) into each half, sprinkle over the cheesy crumb, and return to the oven for the remaining time. TOAST: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. REDUCE: Return the pan to high heat with the wine & vinegar, dried tarragon, and diced onion. Reduce until almost all the liquid has evaporated. Immediately remove from the heat, and stir in a small splash of water. Loosen with a splash of warm water if too thick. Remove from the pan and set aside to cool. SIZZLING SIRLOIN: Return the pan to 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. Remove from the pan and rest for 5 minutes before slicing and seasoning. BÉARNAISE: Ready 2 heatproof bowls. Place a clean pot over medium-low heat and cover the base with 2cm of water. Keep a close eye on this water - it must never boil but only gently simmer! Place one of the heat-proof bowls over the pot of water - this is your make-shift bain marie! To the bowl, add 1 egg yolk and the reduced white wine 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 decant the sauce into the second heatproof bowl. Continue whisking until the sauce has thickened enough to coat the back of a spoon. Season. SALAD: In a bowl, combine the raspberry vinegar, a sweetener, and 20ml of olive oil. Mix to emulsify and season. Add the rinsed green leaves and the tomato rounds. Toss to combine. CLASSIC DINNER: Plate up the gem squash halves, side with the steak slices, and pour the béarnaise sauce over the steak. Serve alongside the fresh salad and sprinkle over the toasted sunflower seeds.
What should be prepared from my kitchen to make Beef Béarnaise & Roasted Gem Squash?
Baby Tomatoes, Beef, Butter, Cheesy Crumb, Dried Tarragon, Free-Range Beef Sirloin, Gem Squash, Green Leaves, Onion, Salad Dressing, Sunflower Seeds, Wine & Vinegar
How many calories does Beef Béarnaise & Roasted Gem Squash have?
933 calories
How much fat content does Beef Béarnaise & Roasted Gem Squash have?
grams
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