Sirloin Steak with Bearnaise Sauce

  • Yield: 4 servings
Save Recipe

Ingredients

1 1/2 lbs. boneless sirloin steak, 1-inch thick

kosher salt

freshly ground black pepper

1 cup dry white wine such as Chardonnay

2 Tbs. white wine vinegar

1 small shallot, minced

1 Tbs. olive oil

6 Tbs. unsalted butter (1 Tbs. set aside and the remaining 5 Tbs. cut into small pieces and chilled)

2 Tbs. finely chopped fresh tarragon

Directions

  1. Preheat oven to 400 degrees F. Season steak on both sides with salt and pepper and refrigerate. Combine wine, vinegar and shallot in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until mixture is reduced to two tablespoons, 15-20 minutes. 
  2. Meanwhile, heat a large, heavy, ovenproof skillet over medium-high heat. When it's hot, add oil and reserved tablespoon of butter. When butter is melted, add steak and sear for one minute. Reduce heat and continue to cook until the first side is golden brown and beginning to crisp, about three minutes longer. Turn the steak with tongs and sear the other side until well-browned, two or three minutes. 
  3. Place pan in oven and finish cooking, turning once, 6-8 minutes for medium-rare. Transfer steak to a platter and loosely cover with foil to keep warm. To finish sauce, put it through a fine strainer, pressing on shallots. Whisk the five tablespoons of cold butter a few pieces at a time into warm reduction until you have a creamy sauce. Stir in tarragon to taste and season with salt and pepper. Slice steak into half-inch thick slices across grain, spoon sauce on top and serve.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Salisbury Steak

Perfectly Grilled Steak

Steak Bites

Chicken Fried Steak with Gravy

Skirt Steak

Rib-eye Steak

Pan Seared T-Bone Steak

Sirloin Steak