Seared beef with bearnaise sauce

November 17, 2008 (Last Updated: January 11, 2019)
Seared beef with bearnaise sauce recipe

Beef and Béarnaise sauce were made for each other and work perfectly in this bite-sized version.

To drink: Flagstone Fiona Pinot Noir is soft with great earthy aromas, but will happily stand its ground with the beef. 

Seared beef with Béarnaise sauce

Serves: 12
Cooking Time: 30 mins


  • 1 shallot, finely chopped
  • 60ml (¼ cup) white vinegar
  • 80ml (¹/³ cup) dry white wine
  • 5 peppercorns, crushed
  • 10ml (2 tsp) fresh tarragon
  • 2 large egg yolks
  • 80g butter, cubed
  • salt and freshly ground black pepper, to taste
  • 1kg prime fillet of beef, cubed
  • salt and freshly ground black pepper, to taste



For the béarnaise sauce, place the shallot, vinegar, wine, peppercorns and tarragon in a small pot and bring to the boil.


Lower the heat and reduce until only about 15ml (1 tbsp) of the liquid remains. Strain.


Fill a bigger pot with water and bring to a slow simmer. Place the small pot with the strained liquid over the bigger pot. Add the egg yolks to the small pot and over a gentle heat whisk the eggs until thick and creamy. Add the butter piece by piece, whisking continuously to incorporate it. Season to taste.


Heat a frying pan over a high heat and sear the fillet, tossing it in the frying pan until brown but still rare, about 10 minutes. Season.


Insert a cocktail stick into the meat and serve with the béarnaise sauce.


Cook's tip: Instead of béarnaise sauce, this is also delicious with avocado cream: mash 1 avocado and mix it into 180ml fresh cream.


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