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Steak sandwich with Béarnaise sauce

Steak sandwich and béarnaise sauce

Ingredients 12
Servings 4
Time 15 min


  • 125
  • 50
    white wine vinegar
  • 50
    dry white wine
  • 1
    onion, thinly sliced
  • 3
    egg yolks
  • small handful thyme, chopped
  • 4 × 100
    sirloin steaks
  • salt and pepper
  • 8
    slices bread, toasted
  • 1
    head lettuce
  • 2
    tomatoes, sliced
  • squeeze of lemon juice


10 min


Melt the butter in a pan over low heat. Skim solids off the surface. Spoon the yellow clarified butter into another pan, discarding any white solids. Keep the clarified butter warm over a very low heat.

Put the vinegar, wine and a few onion slices in a separate pan, and bring to the boil. Bubble until slightly reduced, then set aside. Strain the onion reduction into a heatproof glass or ceramic bowl, and set the onion aside. Add yolks to the reduction, and beat vigorously with a whisk until foamy. Set the bowl over a pot of simmering water − it shouldn’t touch the water. Whisk for 2 minutes until the mixture is smooth and has increased in volume.

Remove from the heat. Pour the butter into the egg mixture a little at a time, whisking continuously. If the mixture becomes thick and looks like it’s about to split (it will have a greasy sheen), whisk in a little warm water, then continue adding the butter. Add the thyme and lemon juice.

To keep the sauce warm while you cook the steaks, take the pot off the heat, keeping the bowl on top. Cover with clingfilm and allow it to touch the surface of the sauce so that a skin doesn’t form.


Season steaks and cook over a high heat in a griddle pan for 3 minutes on each side. Layer lettuce, tomatoes and leftover onions on 4 slices of bread then add steak. Spoon sauce over and top with remaining slices of bread.


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2016-09-16 00:00
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