Keto steak with béarnaise sauce

Our steak with béarnaise sauce is elegant simplicity at its finest! This keto take on the classic dish has all the flavor of the original, while easing the preparation. Hello there, fancy date night meal!
Our steak with béarnaise sauce is elegant simplicity at its finest! This keto take on the classic dish has all the flavor of the original, while easing the preparation. Hello there, fancy date night meal!

Ingredients

4 servingservings
USMetric
  • 4 4 ribeye steakribeye steaks
  • 2 tablespoons 2 tablespoons butter
  • salt and pepper
Béarnaise sauce
  • 4 4 egg yolkegg yolks
  • 2 teaspoons 2 teaspoons white wine vinegar
  • ½ teaspoon ½ teaspoon onion powder
  • 2 tablespoons 2 tablespoons fresh tarragon, finely chopped
  • 23 lb 300 g butter
  • salt and pepper
Salad
  • 2 oz. 50 g arugula lettuce
  • 2 oz. 50 g lettuce
  • 8 oz. 225 g cherry tomatoes, cut in quarters

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Bring the meat and eggs to room temperature. Neither meat nor eggs should be cold when you cook them.
  2. Start with the sauce. Separate the egg yolks and whites, and place the yolks in a small heat-resistant bowl. (Reserve the whites for another use.)
  3. Mix vinegar, onion powder, and tarragon in another small bowl. Whisk the yolks with a hand mixer until smooth.
  4. Gently melt the butter in a sauce pan or microwave oven. Don’t let it get too hot; you should be able to put your finger in it without getting burned.
  5. Add the butter carefully into the yolks while continuing to whisk. Increase the speed when the sauce begins to thicken. Avoid incorporating the white milk protein collected at the bottom of the melted butter into the sauce.
  6. Whisk in the vinegar and the spices. Salt and pepper to taste. Keep the sauce warm according to instructions. (See "Tip!")
  7. Pan-fry or grill the meat to your liking: rare, medium or well done. Serve with the béarnaise sauce and a generous salad.

Tip!

It’s simple to keep the béarnaise sauce warm while you cook your meat. Just bring a little water to a boil in a pot and remove it from the stove. Use just enough water in the pot so that you can lower the béarnaise sauce bowl into it without getting water into the sauce.

9 Comments

  1. Martin
    Tip: be careful of the temperature of the butter, if you cant stick your finger into it comfortably after it is melted then it is to hot and will risk ruin the sauce if you add it without cooling it (actually about 35c is totaly ok for making the sauce no need to overheat the butter and risk ruin,
  2. Brenda
    Can ghee be substituted for the butter in the sauce?
  3. david
    Eat the steak with onions, garlic and okra....microbiota accessible carbohydrates...perfect!
  4. Michelle
    Be careful, my sauce curdled in the warm bath :(
  5. Ian
    I don't understand the nutritional information. When I hover over the information, it says 0% carbs; but at the bottom it says 1g carb / serving. Which is it? I've noticed this issue with other recipes as well.
  6. roger
    roger
    can i substitute pork chop for beef steak in some of the recipes or even pork belly
    Reply: #7
  7. Kristin Berglund Team Diet Doctor

    roger
    can i substitute pork chop for beef steak in some of the recipes or even pork belly

    Hi Roger!

    Yes, that works fine. Good luck!

  8. Joy
    can u use frozen vegetables...
    Reply: #9
  9. Peter Biörck Team Diet Doctor
    Hi Joy!

    Yes!

    can u use frozen vegetables...

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