Steak Béarnaise – a classic BBQ recipe with a French twist

August 12th, 2015

Appliance Talk BBQs Ovens & Cooking Recipes

Steak Béarnaise

Sometimes a certain craving comes over any barbecue lover, and that’s the craving for a good steak. Nothing can quite come close to the classic staple, but this recipe with a French twist will not only hit the spot, but add a little extra oomph to your delicious sirloin, or mouthwatering porterhouse.

Steak Béarnaise

Also, keep this part a secret to anyone you serve it to, but the trick to making an easy Béarnaise Sauce is to make it without the hard to manage ingredients, and with half the hassle.

Honey Glazed Carrots and Hasselback Potatoes

Serve with some hasselback potatoes and honey glazed carrots and you’ve got a restaurant-quality steak at home.


Hasselback Potatoes

  • 4kg Desiree potatoes
  • Olive oil
  • 2 Garlic cloves
  • Salt
  • Pepper
  • Thyme
  • Parsley

Honey Glazed Carrots

  • 0.5 – 1kg Dutch carrots
  • 3 Tablespoons butter
  • 1 Whole lemon
  • Pepper
  • 2 Dollops of creamed Honey

Béarnaise Sauce

  • 8 Large dollops of whole egg mayonnaise
  • 2 Shallots
  • 100ml Red wine vinegar
  • Salt
  • Pepper
  • 1 Teaspoon turmeric
  • 5 Tablespoons chopped fresh tarragon
  • Water
  • 1 Dollop of whipped cream


Hasselback Potatoes

Preheat the oven to 200°C, and peel and slice each potato down the middle.

Take each halved potato and make evenly-spaced cuts (roughly half a centimetre apart), about halfway down the potato.

Place potatoes on an oven tray and drizzle olive oil over them. Add crushed garlic cloves, salt, pepper, thyme and parsley to taste.

Bake in the oven for between 50 minutes and 1 hour, moving or turning potatoes as necessary until they are golden brown.

Honey Glazed Carrots

Place carrots in a pot of boiling water, add salt, and cook over medium heat for 5 minutes.

Drain the carrots and add to a pan with the melting butter, creamed honey and juice of the lemon.

Cook for a further 5 minutes until carrots are glazed and season with some extra salt and pepper.

Béarnaise Sauce

Chop shallots finely and add to a saucepan with the red wine vinegar.

Bring mixture to boil and than reduce the heat, allowing to simmer until shallots begin to lose their colour (this means they’ve been dissolved in the vinegar). Once this happens, place the saucepan aside and allow to cool to room temperature.

In a separate bowl, add the mayonnaise, tarragon and turmeric, mixing until you get a consistent yellow mixture.

Slowly add the now-cooled vinegar mixture (without the remaining shallots) to the sauce, tasting along the way to determine how acidic you want the sauce.

Add some water if required, to give it a sauce-like consistency.

Season with salt and pepper and carefully fold in whipped cream to create fluffiness.

Once you have these put together, serve with some fine quality steak, either pan-fried or straight from the BBQ, and enjoy.

Regarding steak

Now you may have noticed that I didn’t mention how to do your steak, as this is an age old question, debated around fires and barbeques for centuries, and will like continue to many more to come.

So decide yourself if you a like it on the rare side, or prefer it a little more well done, and enjoy alongside these easy companions to create a delicious dish (which can’t be debated).

For more thoughts on the best ways to cook steak, be sure to also check out our blog post Seven tips for perfect steak.

Braedon has been with Appliances Online since early 2015 and has quickly found a new appreciation for all the crazy high-tech technology that goes into everyday home appliances. When Braedon's not at the Appliances Online office, or writing a blog post here, you can probably find him out taking photos or trapped at home having an X-files marathon session. Braedon's favourite appliance is the Samsung 9kg heatpump dryer, because it looks like it belongs in a spacecraft, rather than a laundry.

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