Pan-Seared Steak with Béarnaise Sauce

Pan-Seared Steak with Béarnaise Sauce recipe videos

Pan-Seared Steak with Béarnaise Sauce is a classic French bistro dish featuring a high-quality cut of beef, such as a ribeye or filet mignon, cooked to a perfect sear and topped with a rich, velvety emulsion sauce. The sauce is a warm, mayonnaise-like emulsion made from clarified butter, egg yolks, white wine vinegar, and a distinctive blend of fresh herbs like tarragon, shallots, and peppercorns. It originates from France and is a staple of traditional French cuisine.

🍽️ Nutrition at a glance

This dish is very high in protein and fat, with minimal carbohydrates, making it a keto-friendly option. It is an excellent source of iron, zinc, and B vitamins, particularly B12, and a typical serving can range from 600 to 900 calories depending on the cut of steak and the richness of the sauce.

Nutrition breakdown

Calories	750 kcal
Protein	52 g
Carbs	2 g
Fat	60 g
Fiber	0 g
Sugar	0 g
Sodium	650 mg
Iron	5.5 mg
Zinc	12 mg
Vitamin B12	4.5 mcg
Niacin (B3)	18 mg
Selenium	65 mcg
Phosphorus	450 mg
Vitamin D	0.5 mcg
Choline	180 mg

Per 1 steak (227 g) with 2 tablespoons (30 g) sauce · estimated, varies by recipe

💡 What's interesting

Béarnaise sauce is a 'child' of the more famous Hollandaise sauce in the French 'mother sauce' family, distinguished by its infusion of herbs and reduction. Nutritionally, the sauce provides a significant dose of healthy monounsaturated fats from the butter and egg yolks, which aid in the absorption of fat-soluble vitamins from the meal.