Our steak with béarnaise sauce is elegant simplicity at its finest! This keto take on the classic dish has all the flavor of the original, while easing the preparation. Hello there, fancy date night meal!
March 15 2016 by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Meal
Our steak with béarnaise sauce is elegant simplicity at its finest! This keto take on the classic dish has all the flavor of the original, while easing the preparation. Hello there, fancy date night meal!
USMetric
4 servingservings
Ingredients
Béarnaise sauce
- 2 tsp 2 tsp white wine vinegar
- ½ tsp ½ tsp onion powder
- 2 tbsp 2 tbsp finely chopped, fresh tarragon
- 4 4 egg yolk, at room temperatureegg yolks, at room temperature
- 10 oz. 280 g butter
- salt and pepper
Steak
- 2 lbs 900 g (1 steak per portion) ribeye steak, at room temperature(1 steak per portion) ribeye steaks, at room temperature
- 2 tbsp 2 tbsp butter, for pan frying
- salt and pepper
Salad
- 2 oz. (2¾ cups) 55 g (650 ml) arugula lettuce
- 2 oz. (1½ cups) 55 g (350 ml) lettuce
- 8 oz. 230 g cherry tomatoes, quartered
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Making low carb simple
Instructions
In a small bowl, mix together the vinegar, onion powder, and tarragon.
Place the yolks in a tall and narrow, heat-resistant container. Using an electric hand mixer, whisk the yolks until smooth.
Over medium-low heat, gently melt the butter in a saucepan, or in a microwave oven. (Don’t let it get too hot; you should be able to put your finger in it without getting burned.) A white, milk protein will form at the bottom of the saucepan from the melted butter; avoid using this in the recipe.
Slowly add the butter into the yolks, whisking together with the hand mixer on low speed. When the sauce begins to thicken, increase the speed and whisk together until all of the butter is blended with the yolks. Then whisk in the vinegar-spice mixture until combined. Salt and pepper to taste.
To keep the sauce warm, add some water to a pot that is large enough to hold the béarnaise sauce container. Bring to a boil over high heat, and then remove it from the stove. Set the béarnaise sauce container in the water, which will keep it warm, as the meat is being prepared.
Pan-fry or grill the meat to your liking: rare, medium, or well done. Serve with the béarnaise sauce and a generous salad.
Recommended special equipment
A tall and narrow, heat-resistant container and an electric hand mixer.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
26 comments
1
Martin
March 16 2016
Tip: be careful of the temperature of the butter, if you cant stick your finger into it comfortably after it is melted then it is to hot and will risk ruin the sauce if you add it without cooling it (actually about 35c is totaly ok for making the sauce no need to overheat the butter and risk ruin,
Reply: #12
2
Brenda
March 16 2016
Can ghee be substituted for the butter in the sauce?
3
david
April 13 2016
Eat the steak with onions, garlic and okra....microbiota accessible carbohydrates...perfect!
4
Michelle
September 7 2016
Be careful, my sauce curdled in the warm bath :(
5
Ian
January 5 2017
I don't understand the nutritional information. When I hover over the information, it says 0% carbs; but at the bottom it says 1g carb / serving. Which is it? I've noticed this issue with other recipes as well.
6
roger
February 17 2017
roger
can i substitute pork chop for beef steak in some of the recipes or even pork bellyReply: #7
7
Reply to comment #6 by roger
Kristin Berglund Team Diet Doctor
February 18 2017
roger
can i substitute pork chop for beef steak in some of the recipes or even pork bellyHi Roger!
Yes, that works fine. Good luck!
8
Joy
March 29 2017
can u use frozen vegetables...
Reply: #9
9
Reply to comment #8 by Joy
Peter Biörck Team Diet Doctor
March 30 2017
Hi Joy!
Yes!
can u use frozen vegetables...
10
Hana B
May 1 2018
Personally I didn't like it, maybe I did it wrong but it set on my plate. Maybe worth warming the plate up
11
charles
September 10 2018
Your Nutrition calculator seems to be broken and only using the defaulted 4 servings calculations and not calculating what your Nutritional values would be if it was any thing lower or higher than 4 servings.
12
Reply to comment #1 by Martin
Una
September 15 2018
Thanks. Far too finaky for me. I have a sauce but God knows, nothing like the photo. Too many bowls and saucepans - and the washing up!
13
Una
September 15 2018
Also put some broccoli into the sauce and thrown the lot over a rump.steak. More carbs but then I'm not on a no-carb diet but low carbs under 20g to 30g a day, or would be very boring otherwise for me!
14
Roxane
September 24 2018
Can we just use the packaged bernaise sauce?
15
Tiffany
October 1 2018
So is it 10grams of carbs total or 10 grams of carbs per serving?
Reply: #16
16
Reply to comment #15 by Tiffany
Peter Biörck Team Diet Doctor
October 3 2018
Hi Tiffany!
It's 3 gram per serving.
So is it 10grams of carbs total or 10 grams of carbs per serving?
17
Nicholas
January 27 2019
I assume the butter listed under the steak is what we use to pan fry it right?
18
Nicholas
January 27 2019
How about avoiding the extra step in the tip! Section and just start cooking the meat first and by the time you finish the sauce steak served and pour sauce on top...
- 1 comment removed
20
Ron Staiger
September 21 2019
The correct Bernaise Sauce is made with 200ml white wine, 100ml tarragon vinegar, 250 grams unsalted butter (for the clarified butter), 3 shallots finely choped, 4 Tbs chopped tarragon, 2 Tbs chopped chervil, 2tsp freshly cracked black pepper, 4 egg yolks with 1 Tbs water. Place the white wine, tarragon vinegar,black pepper, shallots, 1/2 the taragon and chervil in a sauce pan on low heat. Gently simmer on low heat until liquid is reduced to approximately 1 Tbs and remove pan from heat and allow to cool. Once completely cooled, add egg yolks, water, place on very low heat and begin stirring with a whisk. This step must be on low heat. As you stir, occasionally lift the pan and carefully place your hand on the bottom of the pan. If you can barely stand the heat of the pan, it is too hot so remove pan from heat and place on cutting board or other surface continuing to stir. Once it is cool enough to touch your hand to, place back on the heat and continue to stir. That is how warm the pan may be as you stir. The sauce will begin to thicken. When you can see the bottom of the pan as the whisk passes through the sauce it is thick enough for the next step. Remove from heat and add clarified butter 2 Tbs at a time stirring continuously. When half way through, add a pinch of salt. Last step add the rest of the tarragon and chervil stirring vigorously and enjoy an authentic Bernaise.
21
lschubert40
February 24 2020
How can you give the proper nutritional info when you don't print the size/weight of the steak? I see this in a lot of recipes on the site.
22
rjensen1539
February 27 2020
Agreed! How big of a steak? I don’t want to overeat protein.
23
krinyf
March 3 2020
Is it possible to make the sauce Nice, without an Electric hand mixer?
Reply: #24
24
Reply to comment #23 by krinyf
Kristin Parker Team Diet Doctor
March 3 2020
Is it possible to make the sauce Nice, without an Electric hand mixer?
You may be able to use a whisk or immersion blender instead of a hand mixer.
25
krinyf
March 4 2020
I made it today. the sauce did not thicken at all. why is this?
Reply: #26
26
Reply to comment #25 by krinyf
Kristin Parker Team Diet Doctor
March 4 2020
I made it today. the sauce did not thicken at all. why is this?
You may have inadvertently incorporated the white milk protein collected at the bottom of the melted butter into the sauce.
27
Mary
June 29 2021
As there seemed to be so many problems in the comments re making the sauce, I mixed the partially warmed butter with the onion powder, tarragon and white wine vinegar, left out the egg white and poured over the meat ... simple!!! Thanks DD.
