Pan-grilled Steak with Béarnaise Sauce and Pommes Allumettes

Preparation info
  • serves


    • Difficulty


Appears in
Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • 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.


  • 6 × 170 g sirloin or fillet steaks
  • 1 clove garlic
  • freshly g


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 fat at 2.5cm intervals. Make the Béarnaise sauce and keep warm. Heat the grill pan, season the ste