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Steak Butter Bearnaise

For Bearnaise

Vinegar Reduction

white wine vinegar 75 ml
lemon juice 0.5 pc
shallot 1 pc
peppercorns 1 tsp
tarragon few stalks

Steak Butter

Steaks of your choice
butter 175 g
garlic 3 cloves
thyme few sprigs
rosemary few sprigs
salt & pepper


large egg yolks 3 pc
vinegar reduction
steak butter
cayenne pepper 1 pinch
chopped tarragon 2 tbsp
salt & pepper to taste


  • Reduce vinegar reduction ingredients by at least half and strain

  • Add the liquid to a bowl with the egg yolks 

  • Whisk over simmering water until thickens and keep aside

  • Rub the steak with oil and salt, sear well on both sides 

  • Turn the heat down add half of the butter with the garlic, thyme and rosemary baste for 2-3 mins then rest

  • Brown the steak butter with the remaining butter and strain

  • Whisk the steak butter into the egg mix then season to taste with salt, pepper, cayenne and tarragon


  • Heat in bearnaise: stabilize the emulsion, thicken sauce, partially pasteurize & cook the eggs
  • Double boil: heat is controlled & cook slowly and evenly, reducing the risk of curdling
  • Brown butter: milk solid in butter toasted through melting point result in nutty flavor


  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • Bearnaise: a sauce made of butter, egg yolk, white-wine vinegar, and tarragon
  • Bearnaise flavor: shallot, black pepper, and tarragon ; Hollandaise flavor: cayenne
  • Add a tiny splash of water if sauce is too thick
  • Reheat in bowl over a pan with very gently simmering water
  • Sauce will split over 60c

credit to chefthombateman

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