Pan-grilled Steak with Béarnaise Sauce and Pommes Allumettes

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

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.



  • fresh watercress (optional)


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 steaks with a little salt and put them down on to the hot pan.

The approximate cooking times for each side of the steaks are:

Sirloin Fillet
Rare 2 minutes 5 minutes
Medium rare 3 minutes 6 minutes
Medium 4 minutes 7 minutes
Well done 5 minutes 8–9 minutes

Turn a sirloin steak over on to the fat and cook for 1–2 minutes or until the fat becomes crisp. Put the steaks on to a plate and leave them to rest for a few minutes in a warm place while you cook the pommes allumettes.