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!
Coca-Cola’s Beef & Béarnaise Sauce
Coca-Cola’s 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 Sirloin
- Butter
- Cucumber
- Danish-style Feta
- Dried Oregano
- Green Leaves
- Lemon Juice
- Onion
- Onions
- Pumpkin Seeds
- Radish
- Wine & Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Egg/s
- Paper Towel
- Butter (optional)
- Seasoning (salt & pepper)
ROASTY & TOASTY POTATOES
Preheat the oven to 200°C. Spread the potatoes and the Onion on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, coat the potatoes, and the onion in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SUNNY SIDE OF THE SEED
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
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 one 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 oregano (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 (to taste), and seasoning. Toss through the rinsed green leaves, the Cucumber, the radish, the 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 potatoes and the Onion on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, coat the potatoes, and the onion in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SUNNY SIDE OF THE SEED
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
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 one 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 oregano (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 (to taste), and seasoning. Toss through the rinsed green leaves, the Cucumber, the radish, the 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 potatoes and the Onion on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, coat the potatoes, and the onion in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SUNNY SIDE OF THE SEED
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
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 one 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 oregano (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 (to taste), and seasoning. Toss through the rinsed green leaves, the Cucumber, the radish, the 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 potatoes and the Onion on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, coat the potatoes, and the onion in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SUNNY SIDE OF THE SEED
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
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 one 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 oregano (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 (to taste), and seasoning. Toss through the rinsed green leaves, the Cucumber, the radish, the 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 Coca-Cola’s Beef & Béarnaise Sauce?
The preparation time for Coca-Cola’s Beef & Béarnaise Sauce with crispy baby potatoes & a side salad is between 25 and 50 minutes.
What is the total time required to make Coca-Cola’s Beef & Béarnaise Sauce with crispy baby potatoes & a side salad?
The total time required to make Coca-Cola’s Beef & Béarnaise Sauce with crispy baby potatoes & a side salad is between 40 and 60 minutes.
How many servings does Coca-Cola’s Beef & Béarnaise Sauce provide?
4 servings
What are the main ingredients in Coca-Cola’s Beef & Béarnaise Sauce?
Baby Potato, Beef Sirloin, Butter, Cucumber, Danish-style Feta, Dried Oregano, Green Leaves, Lemon Juice, Onion, Onions, Pumpkin Seeds, Radish, Wine & Vinegar
What is the nutritional information of Coca-Cola’s Beef & Béarnaise Sauce?
Calories: 1097, Carbs: 62 grams, Fat: grams, Protein: 48.6 grams, Sugar: 14.2 grams, Salt: 712 grams
How do I prepare Coca-Cola’s Beef & Béarnaise Sauce?
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 one 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 oregano (to taste), a sweetener, and seasoning. Loosen with a splash of warm water if too thick. SUNNY SIDE OF THE SEED: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. ROASTY & TOASTY POTATOES: Preheat the oven to 200°C. Spread the potatoes and the onion on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, coat the potatoes, and the onion in oil and season. Air fry at 200°C until crispy, 20-25 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. TOSS IT TOGETHER: In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the rinsed green leaves, the cucumber, the radish, the 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 Coca-Cola’s Beef & Béarnaise Sauce?
Baby Potato, Beef Sirloin, Butter, Cucumber, Danish-style Feta, Dried Oregano, Green Leaves, Lemon Juice, Onion, Onions, Pumpkin Seeds, Radish, Wine & Vinegar
How many calories does Coca-Cola’s Beef & Béarnaise Sauce have?
1097 calories
How much fat content does Coca-Cola’s Beef & Béarnaise Sauce have?
grams
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