This succulent beef rib-eye steak with our easy Béarnaise sauce will add that special something to your next soiree. We’ll even show you how to prepare the sauce in advance for effortless entertaining. This classic French sauce is made from a reduction of butter, vinegar, and wine mixed with tarragon and thickened with egg yolks and “ajoute un peu de sophistication” to any dish.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

beef rib-eye with easy Béarnaise sauce

• 2 rib-eye steaks on the bone
• extra virgin olive oil
• sea salt and freshly ground black pepper

 for the béarnaise sauce

• 200g unsalted butter
• 3 egg yolks
• 4 tablespoons white wine vinegar
• 2 tablespoons water
• 2 shallots, finely chopped
• 3 tablespoons fresh tarragon, finely chopped
• 1 small pinch white pepper
• 1 pinch salt

First make the Béarnaise sauce, melt the butter gently and allow to cool slightly. Place the vinegar, 2 tablespoons of chopped tarragon, water, shallots, salt and pepper in a small pan and reduce on a medium high heat to about 2 tablespoons. Strain the tarragon vinegar reduction through a fine sieve, cool slightly and transfer to a bowl with the egg yolks over a saucepan half filled with hot water on a moderate to low heat. Using a clean dry metal whisk beat the egg yolks and vinegar mixture until thick and foamy. Leave the bowl over the heat and whisk in the warm butter a little at a time until the sauce is thick and creamy. Stir in the last tablespoon of finely chopped tarragon and transfer the finished Béarnaise sauce to a thermos flask to keep warm until your ready to serve.

Either Pre-heat your BBQ to medium high or griddle pan to medium high and oven to 150°C. Rub olive oil over the steaks and season well on both sides with sea salt and freshly ground black pepper. Place the steaks on to the pre-heated BBQ grill or griddle pan and cook about 6 minutes depending on their size. Turn and cook for a further 2 to 3 minutes. Remove the steaks from the grill and close the cover and cook away from the flame using indirect heat on the BBQ for a about 6 – 8 minutes for medium rare or longer if you prefer your steak less rare. If your using a griddle pan remove the steaks and place them on a oven tray in the oven 150°C for 6 minutes (med-rare). Remove steaks from the oven or BBQ and allow them to rest covered in foil for 3-4 minutes. Serve the steaks with a small bowl of Béarnaise sauce and steamed brocollini or other green vegetables. Serves 4 with normal appetites or 2 people with big appetites.

Tip:  You’ll know the sauce has split when you stop whisking and the oil starts beading out the sides. This is no longer an emulsification when it has separated and will not hold as a sauce. BUT don’t despair you can save your sauce. Simply start the whole process again with fresh egg yolks and instead of using melted butter this time use the split egg mixture and slowly incorporate until the sauce is glossy and smooth again.   Another handy tip is store the Béarnaise sauce in a thermos, this way you can make it up to 3 hours before you need it and it will keep it warm without splitting.