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Meat, Classics and bistro fare

Steak Béarnaise with roasted baby potatoes

Steak béarnaise with roasted baby potatoes is a classic bistro dish for 4 people, ready in 50 minutes, medium difficulty, around €5.20 per person. The key is whisking the béarnaise gently over a bain-marie so the egg yolks thicken slowly without ever scrambling.

Tonight it's bistro night at home, with a well seared steak, homemade béarnaise sauce, and crispy little potatoes.

Steak Béarnaise with roasted baby potatoes
Total time
50 min
Difficulty
Medium
Cost per person
€5.20
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring, Summer

A good steak béarnaise comes down to contrast. The meat is seared and juicy, the baby potatoes are crisp outside and soft inside, and the buttery tarragon sauce coats everything without ever hiding the taste of the beef. It's the kind of meal that makes you feel like you went out for dinner without ever leaving the kitchen.

This is a recipe for an evening when you have a bit of time, or for a weekend when you're having people over. The béarnaise takes attention but nothing complicated, and once you get the hang of it, it almost never fails. It's a great way to make an ordinary dinner feel like an occasion.

The ingredients

4 people

Butcher

  • Ribeye steaks 4

Fruits and vegetables

  • Baby potatoes 1 kg
  • Shallots 2
  • Tarragon 1 bunch
  • Thyme 4 sprigs

Dairy

  • Butter 200 g
  • Egg yolks 3

Pantry

  • Wine vinegaroften in the pantry 5 cl
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Lactose

The step by step recipe

  1. Preheat the oven to 210°C, toss the baby potatoes with the oil, thyme, salt and pepper, and roast them. 35 min

    Leave the skin on, it turns crispy and flavorful.

  2. Reduce the chopped shallot with the vinegar and pepper until almost no liquid remains. 5 min

    This reduction concentrates the flavor, it's what seasons the whole sauce.

  3. Melt the butter separately. Over a gentle bain-marie, whisk the yolks with the reduction until light and foamy. 8 min

    Take the bowl off the heat as soon as the whisk leaves a trail in the mixture.

  4. Whisk in the melted butter in a thin stream, then add the chopped tarragon and adjust the salt.

    If the sauce splits, add a spoonful of cold water and whisk vigorously.

  5. Sear the steaks in a very hot pan for a few minutes on each side, then let them rest before serving. 8 min

    Let the meat rest for 3 minutes under foil, the juices redistribute.

Our tips to get it right

  • Take the steaks out of the fridge at least 30 minutes before cooking, meat cooks more evenly at room temperature.
  • Use a thick bottomed saucepan for the béarnaise bain-marie, the heat stays more stable and the yolks are less likely to overcook.
  • Cut the baby potatoes in half if they're on the larger side, they'll roast faster and crisp up more evenly all over.

The variations

  • Swap the steak for a filet or flank steak if you prefer a leaner cut or a different budget.
  • For a meat free version, serve the béarnaise and roasted potatoes with large portobello mushrooms seared in a pan.
  • For a quicker dinner, replace the roasted baby potatoes with pan fried potatoes, they cook in about 15 minutes.

What to serve it with

  • A green salad with vinaigrette
  • Steamed green beans
  • A glass of sparkling grape juice

Storage

Béarnaise sauce doesn't keep well, it tends to split when cooled and reheated, so it's best made right before serving. The cooked steak and potatoes keep for 2 days in the fridge in a sealed container. Reheat the meat gently in a pan over low heat so it doesn't toughen.

Questions about this dish

Why did my béarnaise sauce split?

The sauce splits when it heats up too fast or too hard, causing the yolks to scramble instead of thickening gently. If this happens, take it off the heat, add a spoonful of cold water, and whisk vigorously to bring it back together.

Can you make béarnaise sauce ahead of time?

This sauce is best made right before serving since it doesn't reheat well. You can prepare the shallot reduction in advance and keep it at room temperature until you're ready.

Can you use something other than fresh egg yolks?

Fresh egg yolks give béarnaise its signature airy texture, and there isn't really a simple substitute for everyday cooking. Just make sure your eggs are fresh since they're only gently cooked.

How do you know when the steak is done?

Sear it for a few minutes per side in a very hot pan, depending on thickness, and press it with your finger to check firmness. Letting it rest for 3 minutes under foil matters just as much as the cooking itself.

How long does it take to make a steak with homemade béarnaise sauce and thyme roasted baby potatoes?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a steak with homemade béarnaise sauce and thyme roasted baby potatoes?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a steak with homemade béarnaise sauce and thyme roasted baby potatoes cost?

About €5.20 per serving, or €20.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose. Always check the labels of the products you buy.

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