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Steak With Bearnaise Sauce

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“We had this for dinner this past weekend and I cannot begin to describe how scrumptious it was. This is a recipe from Ina Garten / The Barefoot Contessa. I have never liked Bearnaise Sauce -- but I made this as a special treat for my husband. We BOTH absolutely loved this steak AND the sauce, and it will be a special dinner for us from now on. We served this with Rosemary Roasted Potatoes and Pesto Pea Salad. Yum! ** Please note: This has raw egg yolks in the Bearnaise Sauce **”

Ingredients Nutrition


  1. For the sauce:
  2. Put the Champagne Vinegar, white wine, shallots, 1 tablespoon of the chopped tarragon leaves, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small saucepan.
  3. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons.
  4. Cool slightly.
  5. Place the cooled mixture with the egg yolks and 1 teaspoon of salt in the jar of a blender and blend for 30 seconds.
  6. With the blender on, slowly pour the hot butter through the opening in the lid.
  7. Add the remaining 2 tablespoons of chopped tarragon leaves and blend only for a second.
  8. If the sauce is too thick, add a tablespoon of white wine to thin.
  9. Keep at room temperature until serving.
  10. Season the steaks liberally with salt and coarsely ground black pepper on both sides.
  11. Heat a thin layer of olive oil in a saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute.
  12. Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle.
  13. Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes.
  14. Serve with the Bearnaise Sauce on the side.
  15. Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender.
  16. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.
  17. Enjoy!

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