Impress your friends with this gourmet dish.


  • 50 ml extra virgin olive oil

  • 4 × 300 g beef sirloin steaks

  • 50 g unsalted butter

  • 1 bun watercress

  • 50 ml shallot dressing

  • Salt

  • Bernaise Reduction

  • 100ml white wine vinegar

  • 4 sprigs French tarragon, washed

  • 1 shallot, peeled, roughly sliced

  • 5 white peppercorns

  • 1 fresh bay leaves

  • Bernaise Sauce

  • 5 egg yolks

  • 25 ml bernaise reduction

  • 100g clarified butter

  • 1/4 bunch  flat leaf parsley, finely chopped

  • ¼ bunch French tarragon, tinely chopped

  • ¼ bunch chives, finely chopped


  • For the Bernaise Reduction:

  • 1.

    Combine all ingredients in a pot and bring to the boil and simmer. Reduce by half.

  • 2.

    Strain through fine sieve. Cool.

  • For the Bernaise Sauce:

  • 1.

    Place a Tefal saucepan half full with water, bring to the boil.

  • 2.

    Combine egg yolk and reduction in to a large mixing bowl.

  • 3.

    Place bowl on top of pot making sure the bowl doesn’t have direct contact with water. Using a large whisk beat the mixture over the hot water rotating the bowl so that the mixture doesn’t catch the sides.

  • 4.

    Once the sabayon starts to go a pale yellow creamy colour and is thickened, remove from the heat and place bowl on a wet tea towel.

  • 5.

    Add the melted clarified butter in a steady slow stream while continuously whisking until all the butter is incorporated and the mixture has thickened slightly.

  • 6.

    Season with salt and fresh ground pepper, add herbs and fold through.

  • 7.

    Keep in a warm place until serving.

  • For the steaks:

  • 1.

    Heat the Tefal Reserve Collection grill pan over medium–high heat.

  • 2.

    For a medium finish, cook the steaks for 4 minutes on one side, then turn over and cook for 4 minutes.

  • 3.

    Rest the steaks on a rack over a baking tray for 4 minutes before serving.

  • 4.

    To serve, place steak on plate, dress watercress with shallot dressing. Place on plate and spoon over béarnaise.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1246kj
  • Fat Total 100g
  • Saturated Fat 45g
  • Protein 74g
  • Carbohydrate 10g
  • Sugar 2g
  • Sodium 1152mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe created by Guillaume Brahimi with Tefal’s Reserve Collection

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