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🍽️ Grilled Steak with Bearnaise Sauce

851 kcal · 30 min · 4 servings

Ingredients

• 800 g small, waxy potatoes
• salt
• 1 handful tarragon
• 1 handful flat-leaf parsley
• 1 handful lovage
• 130 g butter
• pepper (from a grinder)
• 1 handful arugula
• 1 red onion
• 8 radishes
• 200 g mushrooms
• 50 ml dry white wine
• 2 egg yolks
• 50 g melted butter
• 4 sirloin steaks (approx. 160 g each)

Instructions

1. 1. Cook potatoes in boiling salted water for 20 to 25 minutes.
2. 2. Wash herbs, shake dry, and chop finely separately.
3. 3. Knead parsley and lovage with 100 g of butter.
4. 4. Season herb butter with salt and pepper.
5. 5. Wash arugula and spin dry.
6. 6. Peel onion and slice into thin rings.
7. 7. Wash radishes, trim, and slice thinly.
8. 8. Clean mushrooms and slice them.
9. 9. Lightly brown mushrooms in the remaining butter.
10. 10. Season fried mushrooms with salt and pepper.
11. 11. Whisk white wine and egg yolks over a hot water bath until white and foamy.
12. 12. Season the béarnaise sauce with salt and pepper.
13. 13. Stir in liquid butter in a thin stream.
14. 14. Add chopped tarragon to the sauce.
15. 15. Remove sauce from heat and do not reheat.
16. 16. Heat a grill pan without fat.
17. 17. Sear sirloin steaks on one side for 2 to 3 minutes.
18. 18. Turn steaks and continue cooking until red meat juice appears.
19. 19. Season steaks with salt and pepper.
20. 20. Slice steaks into thin strips.
21. 21. Plate drained potatoes.
22. 22. Cut cooked potatoes lengthwise and press apart.
23. 23. Distribute herb butter in flakes over the potatoes.
24. 24. Drizzle béarnaise sauce over the meat.
25. 25. Mix arugula, radishes, onions, and mushrooms.
26. 26. Serve vegetable mixture next to the steak.

Nutrition per serving

• kcal: 851
• Protein: 54 g · Fett/Fat: 55 g · Carbs: 34 g