Steak Béarnaise


Steak Bearnaise Sous VideCourtesy of SousVide Supreme Culinary Specialist, Sophie
Serves 2

For the Béarnaise Sauce


  • 1 tablespoon (4g) chopped tarragon (fresh French tarragon is best)
  • 1 tablespoon (5g) chopped shallot
  • 3 peppercorns
  • 1 tablespoon (15ml) white wine vinegar
  • 1/3 cup (80 ml) dry vermouth or dry white wine
  • 2 egg yolks
  • 1 tablespoon (15ml) water
  • 5 tablespoons (75g ) butter, melted


  1. Fill and preheat the SousVide Supreme water oven to 174F/79C.
  2. Put the tarragon, shallot, peppercorns, white wine vinegar and vermouth into a saucepan and cook over a medium to high heat. Allow the mixture to simmer and reduce, until there are one and half tablespoons of liquid remaining. Take the pan off the heat and set aside.
  3. Lightly beat the egg yolks in a bowl. Strain the tarragon reduction into the egg yolks and discard the leftover tarragon and shallots.
  4. Add the melted butter and water to the egg yolks and whisk everything together with a fork or small whisk.
  5. Pour the mixture into a small (quart/0.9 liter) zip-closure cooking pouch and use the displacement method (Archimedes’ principle) to remove the air and zip the seal closed.
  6. Submerge the pouch in the water bath and leave to cook for 45 minutes.
  7. Once the béarnaise is cooked, pour it into a clean bowl and whisk to form a smooth sauce. Keep the béarnaise warm over a saucepan of just-boiled water until ready to serve. If the sauce gets too thick, add a few drops of boiling water to thin it out.

For the Steak


  • 2 (8 ounce/240g) steaks
  • Salt and pepper, to taste
  • 1 tablespoon (15 ml) peanut oil, to fry
  1. Fill and preheat the SousVide Supreme water oven to your preferred degree of doneness (120F/49C rare; 134F/56.5C medium rare; 140F/60C medium; 150F/65.5C medium well.)
  2. Pat the steaks dry with kitchen paper (paper towel) and season them on both sides with salt and pepper. Smoked salt is a nice alternative to give the steak a slightly smoky crust.
  3. Put the steaks into a food grade cooking pouch and vacuum seal.
  4. Submerge the pouch in the water bath and cook for at least one hour and up to 8 hours. (For tougher cuts or grass-fed steaks, the longer you leave them, the more tender they will become.)
  5. Remove steaks from pouch and pat dry with some clean kitchen paper (paper towel).
  6. Heat the oil in a pan over a high heat.
  7. Quickly sear the steaks on both sides to achieve a rich brown crust.
  8. Serve with the béarnaise sauce and your favorite side dishes.
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