Keto steak with béarnaise sauce

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!

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!
USMetric
4 servingservings

Ingredients

Béarnaise sauce
  • 4 4 egg yolk, at room temperatureegg yolks, at room temperature
  • 2 tsp 2 tsp white wine vinegar
  • ½ tsp ½ tsp onion powder
  • 2 tbsp 2 tbsp fresh tarragon, finely chopped
  • 10 oz. 275 g butter
  • salt and pepper
  • 4 4 ribeye steak, at room temperatureribeye steaks, at room temperature
  • 2 tbsp 2 tbsp butter
  • salt and pepper
Salad
  • 2 oz. 50 g arugula lettuce
  • 2 oz. 50 g lettuce
  • 8 oz. 225 g cherry tomatoes, quartered

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. 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.)
  2. Mix vinegar, onion powder, and tarragon in another small bowl. Whisk the yolks with a hand mixer until smooth.
  3. 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.
  4. 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.
  5. Whisk in the vinegar and the spices. Salt and pepper to taste. Keep the sauce warm according to instructions. (See "Tip!")
  6. 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.

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19 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,
    Reply: #12
  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...

  10. Hana B
    Personally I didn't like it, maybe I did it wrong but it set on my plate. Maybe worth warming the plate up
  11. charles
    Your Nutrition calculator seems to be broken and only using the defaulted 4 servings calculations and not calculating what your Nutritional values would be if it was any thing lower or higher than 4 servings.
  12. Una
    Thanks. Far too finaky for me. I have a sauce but God knows, nothing like the photo. Too many bowls and saucepans - and the washing up!
  13. Una
    Also put some broccoli into the sauce and thrown the lot over a rump.steak. More carbs but then I'm not on a no-carb diet but low carbs under 20g to 30g a day, or would be very boring otherwise for me!
  14. Roxane
    Can we just use the packaged bernaise sauce?
  15. Tiffany
    So is it 10grams of carbs total or 10 grams of carbs per serving?
    Reply: #16
  16. Peter Biörck Team Diet Doctor
    Hi Tiffany!

    It's 3 gram per serving.

    So is it 10grams of carbs total or 10 grams of carbs per serving?

  17. Nicholas
    I assume the butter listed under the steak is what we use to pan fry it right?
  18. Nicholas
    How about avoiding the extra step in the tip! Section and just start cooking the meat first and by the time you finish the sauce steak served and pour sauce on top...
  19. 1 comment removed
  20. Ron Staiger
    The correct Bernaise Sauce is made with 200ml white wine, 100ml tarragon vinegar, 250 grams unsalted butter (for the clarified butter), 3 shallots finely choped, 4 Tbs chopped tarragon, 2 Tbs chopped chervil, 2tsp freshly cracked black pepper, 4 egg yolks with 1 Tbs water. Place the white wine, tarragon vinegar,black pepper, shallots, 1/2 the taragon and chervil in a sauce pan on low heat. Gently simmer on low heat until liquid is reduced to approximately 1 Tbs and remove pan from heat and allow to cool. Once completely cooled, add egg yolks, water, place on very low heat and begin stirring with a whisk. This step must be on low heat. As you stir, occasionally lift the pan and carefully place your hand on the bottom of the pan. If you can barely stand the heat of the pan, it is too hot so remove pan from heat and place on cutting board or other surface continuing to stir. Once it is cool enough to touch your hand to, place back on the heat and continue to stir. That is how warm the pan may be as you stir. The sauce will begin to thicken. When you can see the bottom of the pan as the whisk passes through the sauce it is thick enough for the next step. Remove from heat and add clarified butter 2 Tbs at a time stirring continuously. When half way through, add a pinch of salt. Last step add the rest of the tarragon and chervil stirring vigorously and enjoy an authentic Bernaise.

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