Darina Allen

Pan-grilled Steak with Béarnaise Sauce and Pommes Allumettes

Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About

Of all the sauces to serve with steak, Béarnaise is my absolute favourite. We find a heavy-ridged cast-iron grill pan the best to cook the steaks when you don’t need to make a sauce in the pan.

Ingredients

  • 6 × 6 ozs (170 g) sirloin or fillet steaks
  • 1 clove of

Method

Prepare the steaks about 1 hour before cooking. Cut a clove of garlic in half; rub both sides of each steak with the cut clove of garlic, grind some black pepper over the steaks and sprinkle on a few drops of olive oil. Turn the steaks in the oil and leave aside. If using sirloin steaks, score the f