Steak Béarnaise with Tarragon Hollandaise Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pan-seared steak served with a classic Béarnaise sauce infused with fresh tarragon and shallots for a rich, tangy finish. This French-inspired beef recipe, ready in about 35 minutes, pairs sirloin steak, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 2 French cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 2 (8 oz) sirloin steaks with 1 tsp kosher salt and 1 tsp black pepper on both sides and set aside.
  2. Step 2: In a small saucepan, combine 2 tbsp minced shallots, 1/4 cup white wine vinegar, 1/4 cup dry white wine, and 1 tbsp chopped fresh tarragon leaves. Simmer over medium heat until reduced to about 2 tbsp liquid, then strain and let cool.
  3. Step 3: In a heatproof bowl, whisk 3 large egg yolks with the cooled vinegar reduction. Place the bowl over a double boiler and whisk continuously while slowly drizzling in 1/2 cup melted unsalted butter until the sauce thickens and is smooth.
  4. Step 4: Remove the sauce from heat and stir in 1 tbsp lemon juice, 1 tbsp chopped tarragon, and season with salt to taste. Keep warm.
  5. Step 5: Heat 2 tbsp unsalted butter in a skillet over medium-high heat. Add the steaks and sear for 4 minutes per side for medium-rare or to your preferred doneness.
  6. Step 6: Let the steaks rest for 5 minutes, then plate and spoon the tarragon Béarnaise sauce generously over the top before serving.

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