Beef Sirloin with Bearnaise Sauce

Enhance your grilled sirloin with the fresh and round taste of the Bearnaise sauce…

Ingredients (for 2)

  • 2 beef sirloin steaks (about 360 gr. or 13 oz.)
  • 2 eggs
  • 2 tsp tarragon
  • 1 tbsp chervil
  • 3 tbsp butter
  • 2 tbsp white wine vinegar
  • 1 shallot
  • 2 tbsp olive oil
  • 1/2 cup white wine
  • salt & black pepper


  • In a small saucepan combine the wine, vinegar, shallot finely chopped and half of the tarragon and chervil; boil until reduced to 1/3
  • Pour this into a heatproof bowl set over a larger pan of almost simmering water (bain-marie cooking, at extremely low temperature)
  • Add egg yolks only and stir constantly
  • Cut half of the butter in small cubes and gradually start to add it piece by piece; stir continuously as it melts and the sauce thickens
  • As soon as all the butter has been incorporated, remove from heat and strain the sauce
  • Add the remaining tarragon, chervil and season with salt and pepper and your sauce is done
  • Season the beef with black pepper and salt
  • In a heavy skillet, heat the butter and oil; when the butter stops foaming, add the beef and brown well on both sides (about 2 minutes per side), Then lower the heat and cook until done to your taste (from rare to medium)
  • Allow to rest in a warm place for 5 minutes
  • Slice the beef and serve pouring some warm Béarnaise sauce on top.

Tips from the Chef

  • If the sauce curdles, beat in a few drops of water
  • Be sure to use fresh herbs, the flavor will be completely different!