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.
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
The approximate cooking times for each side of the steaks are:
Turn a sirloin steak over onto the fat and cook for 1–2 minutes or until the fat becomes crisp. Put the steaks onto a plate and leave them rest for a few minutes in a warm place while you cook the Pommes Allumettes.
Put the steaks on hot plates. Serve the Béarnaise Sauce over one end of the steak or in
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