Light béarnaise grilled sirloin


  • Serves: 4
  • Preparation: 20 min
  • Cooking: 1 min

– 4 slices of sirloin steaks of 150g each
– 700g of green beans
– 1 egg
– 2 tbsp vinegar
– 1 glass of water
– 3 shallots
– 100g of cream
– 5 sprigs of tarragon
– Salt and pepper


1. Peel and finely chop the shallots. Put them in a saucepan, add the vinegar and reduce by half over low heat.
2. Remove from the heat and add the egg yolk, then place the pan in a double boiler.
3. Let the egg take without stopping to stir. As soon as it starts to take on a slightly hard consistency, remove from the heat.
4. Adjust the seasoning, stir in the finely chopped tarragon and let cool. Gradually mix with the cream.
5. In a non-stick skillet or on a hot grill, sear the sirloin steaks 30 sec per side.
6. Season with salt and pepper and serve immediately, accompanied by steamed green beans and light béarnaise sauce.

Tip: You can also add to this light béarnaise, two tablespoons of cooked total coulis and replace the tarragon with mint leaves.