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Sauce For Rump Steak Recipe

Sauce For Rump Steak Recipe

Friday, 12 June 2020 09:47:17 Europe/London

Sauce For Rump Steak Recipe

While there are many different variants of rump steak sauce, Béarnaise sauce is one of the most popular. An original French sauce, Béarnaise sauce is said to be the “child” of the classic Hollandaise sauce, which is famously used in Eggs Benedict.

This french steak sauce pairs beautifully with rump steak; a cut that can be found in Tom Hixson’s wide collection of beef. Choose the rump heart from the superior Argentine beef range, and discover the most incredibly succulent and tender rump steak available. 

There’s nothing better than a homemade steak sauce to go with a classic rump steak recipe, so today we’ll be sharing our Béarnaise sauce recipe to help you create a delectable rump steak meal. 

sauce for rump steak recipe

Total Time: 20 minutes

Serving: 4

Béarnaise Sauce Ingredients

  • 300g Butter

  • 4 tbsp White Wine Vinegar

  • 4 chopped Shallots

  • 3 tbsp chopped fresh Tarragon

  • 2 whole Tarragon leaves

  • Salt

  • Freshly Ground Black Pepper

  • 4 Egg Yolks

  • 1 tsp Lemon Juice


  1. Clarify the butter by melting it in a heavy-based saucepan on low heat. When the butter starts foaming, take the pan off the heat and leave it to stand until the white solids sink to the bottom of the pan. Sieve the butter and discard of the solids.

  2. Pour the white wine vinegar into a non-reactive saucepan, before adding the shallots, chopped tarragon and salt (amount depending on personal preference). Heat over medium heat until the volume of liquid has reduced by more than a half. Strain, then set aside until it is completely cool.

  3. Beat egg yolks with 1 tsp of water, then stir the egg yolk in with the cooled vinegar and add the lemon juice.

  4. Pour the mixture into a bowl that’s suspended over a pan of simmering water. Ensure that the bottom of the bowl does not touch the water. Whisk until the sauce has increased in volume and thickened enough to fully coat one side of a spoon.

  5. Take the bowl away from the heat and pour in the clarified butter slowly. Whisk until the mixture is thick and smooth.

  6. Fold in the tarragon leaves and season with the salt and freshly ground pepper to personal preference.

  7. Serve! 

Discover delicious rump steak from Tom Hixson of Smithfield today and find the perfect accompaniment for your freshly made Béarnaise sauce.

For more helpful recipes and guides, browse the rest of our expert collection and ideas for dining inspiration.

Always ensure meat is cooked thoroughly before serving. 


Posted in Steak Recipes By

Tom Hixson

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