Steak with Béarnaise Sauce
with honey mustard-dressed salad & herbed baby potatoes- Melk (inclusief lactose)
- Mosterd
Béarnaise sauce is derived from Hollandaise sauce and is thus prepared in the same way, primarily with clarified butter and egg yolk. The main difference is that for Béarnaise sauce, tarragon is added.
Ingredients
1 piece
Steak
50 g
Béarnaise sauce
(Contains: Melk (inclusief lactose))
200 g
Baby potatoes
½ bunch
Radish
½ piece
Cucumber
25 g
Radicchio & romaine
20 g
Honey-mustard dressing
(Contains: Mosterd)
5 g
Fresh flat leaf parsley & chives
Not included in your delivery
½ tablespoon
Water for the sauce
1.5 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Take the steak out of the fridge and allow it to reach room temperature (see Tip). Wash the baby potatoes and cut them in half. Melt a knob of butter in a deep frying pan over medium heat. Fry the potatoes for 15 minutes, covered, tossing regularly. Remove the lid and then fry for 8 more minutes.
Tip: for the best result, take the steak out of the fridge 30 - 60 minutes before you start cooking. Remove from the packaging and pat dry with kitchen paper.
Meanwhile, slice the cucumber into crescents. Quarter the radishes, then transfer both to a salad bowl. Add the honey mustard dressing and toss well to combine. Finely chop the fresh herbs.
When the baby potatoes have 10 minutes left, melt a generous knob of butter in a frying pan over high heat. When the pan is nice and hot, fry the steak for 1 - 3 minutes per side (see Tip). Remove from the pan, season with pepper and allow to rest under aluminium foil.
Tip: fry the steak for more or less time as preferred, depending on how rare you'd like it.
Transfer the Béarnaise sauce to the same pan and add the water (see pantry for amount). Heat the sauce for 2 - 3 minutes over medium heat.
Shortly before serving, stir the fresh herbs into the baby potatoes and season to taste with salt and pepper. Add the lettuce to the salad bowl and toss well to combine.
Serve the baby potatoes on plates. Slice the steak against the grain and serve alongside. Top the steak with the Béarnaise sauce. Serve the salad alongside.
