IE 11 is not supported. For an optimal experience visit our site on another browser.

Steak Frites with 10-minute Béarnaise Sauce

Clodagh Mckenna
Cook Time:
25 mins
Prep Time:
10 mins

Chef notes

It brings me on a taste-scape to one of those fabulous French bistros in Paris! This classic dish is made easier and quicker with a simple 10-minute buttery, herby sauce to serve alongside the juicy steak.

Technique tip: Make sure the steaks are out of the fridge at least 30 minutes so that the meat comes up to room temperature. It will result in a more tender steak.

Swap option: You can swap the baking potatoes for sweet potatoes.


Béarnaise Sauce
  • 1 small shallot, chopped
  • fluid ounces (7 tablespoons) medium-bodied white wine
  • 2 tablespoons white wine vinegar
  • 2 medium free-range egg yolks
  • ounces salted butter, melted
  • 1 tablespoon finely chopped fresh tarragon
  • salt and freshly ground pepper, to taste
  • 2 sirloin steaks (about 10 ounces each)
  • olive oil
  • sea salt and freshly ground black pepper
  • 2 baking potatoes, peeled
  • vegetable oil, for frying
  • salt, to taste


For the béarnaise sauce:

Place a saucepan over a low heat, add the shallot, wine and vinegar, and cook for about 5 minutes, until all the liquid has evaporated. Scrape the shallots into a food processor along with the egg yolks. Turn on to a medium speed and slowly pour the melted butter through the feeder tube until all the butter is combined with the egg yolks and you have a thick sauce. Add the fresh tarragon and season with salt and pepper.

For the steaks:


Firstly, remove the steaks from the fridge and put on a plate.


Heat a griddle or frying pan over a high heat until smoking hot. Lightly brush the steaks with a little olive oil and season with salt and pepper. Place the steaks in the hot pan and cook to the following times: 1½ minutes each side for rare; 2 minutes each side for medium-rare; 2¼ minutes each side for medium; 2½-3 minutes each side for medium-well.


Remove from the pan and leave to rest on a plate or board for about 3 minutes to allow the juices that have been drawn to the surface to relax back into the meat.

For the frites:


Slice the potatoes lengthways into 1/4-inch thick fries.


Place the potatoes in a saucepan of boiling water and cook for 3 minutes. Drain, pat dry and leave to cool.


Place a frying pan over a medium heat and add 2 inches vegetable oil. Once the oil is hot, fry the frites in batches, turning until they are crispy and golden. Transfer to a baking tray lined with kitchen paper and toss in salt.

To serve:

Serve the steaks alongside the frites and the béarnaise sauce.