What are the main ingredients in Classic Beef & Béarnaise Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Egg/s, Paper Towel, Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Egg/s, Paper Towel, Butter

Classic Beef & Béarnaise Sauce

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

with crispy baby potatoes & a side salad

Hands on Time: 25 - 50 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

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

Serves 1

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!

Baby Potato - 250g
Onion - 1
Free-range Beef Sirloin - 160g
Wine & Vinegar - 10ml
Butter - 50g
Dried Tarragon - 2,5ml
Lemon Juice - 10ml
Green Leaves - 20g
Cucumber - 100g
Radish - 20g
Danish-style Feta - 20g
Pumpkin Seeds - 10g

Download the Recipe

Serves 2

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!

Baby Potato - 500g
Onion - 1
Free-range Beef Sirloin - 320g
Wine & Vinegar - 10ml
Butter - 50g
Dried Tarragon - 5ml
Lemon Juice - 20ml
Green Leaves - 40g
Cucumber - 200g
Radish - 40g
Danish-style Feta - 40g
Pumpkin Seeds - 20g

Download the Recipe

Serves 3

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!

Baby Potato - 750g
Onions - 2
Free-range Beef Sirloin - 480g
Wine & Vinegar - 20ml
Butter - 100g
Dried Tarragon - 7,5ml
Lemon Juice - 30ml
Green Leaves - 60g
Cucumber - 300g
Radish - 60g
Danish-style Feta - 60g
Pumpkin Seeds - 30g

Download the Recipe

Serves 4

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!