Tesco Sirloin Steak with Béarnaise Sauce

steak with bearnaise sauce

Learn to prepare grilled steak with a creamy Béarnaise sauce and bring a chef's flair to the kitchen by watching our video tutorial.

Prep time: 15 minutes

Cook time: 10 minutes

Servings: 2 people


To make the béarnaise sauce, add white wine vinegar, white wine, tarragon stalks, shallots and peppercorns to a small saucepan.

Bring the mixture to the boil, then reduce heat and simmer until liquid has reduced to about 1 tablespoon.

Strain the liquid through a fine meshed sieve into a heatproof jug.

Make sure to press all of of the liquid out of the shallots with the back of a spoon.

Add egg yolks and blend with a stick blender until well combined.

Meanwhile, melt butter in a saucepan on a medium heat until bubbling and frothy. Remove the butter from the heat and immediately pour the butter into the egg mixture.

Blend continuously until the sauce has thickened.

Stir in tarragon leaves and season to taste if needed.

To keep the sauce warm, pour it into a small flask and seal tightly with a lid.

If you don’t have a flask and the sauce cools before serving, pour the sauce into a heatproof bowl and place it over a pot of simmering water to heat. 

For the steak, heat a large griddle pan or frying pan over a high heat until smoking hot.

Reduce heat to medium high.

Rub steaks with olive oil and season one side with salt and pepper.

Place the steaks in heated pan and cook for 2-3 minutes on one side – don’t turn the steak, just leave it cook.

After 3 minutes, turn the steak over and cook the other side for another 2-3 minutes, or longer depending on how well done you like your steak.

Sprinkle unseasoned side with more salt and pepper, then remove steaks from the pan and allow to rest for 2-3 minutes before serving with warm Béarnaise sauce and sides of your choice.

Tip: Herbed hasselback potatoes are a perfect accompaniment! 


2 Tesco sirloin steak
olive oil
sea salt flakes & black pepper
60ml white wine vinegar
125ml dry white wine
4 large sprigs fresh tarragon, leaves minced and stems reserved
1 shallot, roughly chopped
½ tsp roughly crushed black peppercorns
2 egg yolks
175g butter

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