Steak Béarnaise with Tarragon Hollandaise Sauce
Pan-seared steak served with a classic Béarnaise sauce infused with fresh tarragon and shallots for a rich, tangy finish. This french-inspired beef ready in about 35 minutes blends (8 oz each) sirloin steak, kosher salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 650 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 2 (8 oz each) sirloin steak
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp unsalted butter
- 2 tbsp, finely minced shallots
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 2 tbsp, chopped fresh tarragon leaves
- 3 large egg yolks
- 1/2 cup, melted unsalted butter (for sauce)
- 1 tbsp lemon juice
Instructions
- Step 1: Season 2 (8 oz) sirloin steaks with 1 tsp kosher salt and 1 tsp black pepper on both sides and set aside.
- 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.
- 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.
- 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.
- 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.
- Step 6: Let the steaks rest for 5 minutes, then plate and spoon the tarragon Béarnaise sauce generously over the top before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Steak Béarnaise with Tarragon Hollandaise Sauce take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Steak Béarnaise with Tarragon Hollandaise Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Steak Béarnaise with Tarragon Hollandaise Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Steak Béarnaise with Tarragon Hollandaise Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Steak Béarnaise with Tarragon Hollandaise Sauce?
French beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
