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Seared Onglet of Beef with Sauce Bernaise

Starter | Serves 4 people | Prep/Cooking time: 30 Mins

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Beef Onglet


  • 1
    Sauce Béarnaise
    Put white wine vinegar, peppercorns and bay leaf into a saucepan, bring to the boil and reduce by half. Place egg yolks in a large whisking bowl, add the vinegar reduction and whisk over a pot of boiling water until light and fluffy. Slowly add the melted butter to the eggs, constantly whisking. Season with black pepper and add the tarragon.
  • 2
    The Steak
    Season the meat well with salt and pepper. Get your frying pan smoking hot and add a little oil. Seal the meat all around then place in a heated oven (180C) for 10 minutes. Add the glass of port to the pan. To de-glaze reduce by a third and use the juices to dress the watercress. Remove and allow the meat to rest for 10 minutes. Carve and serve.


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This looks delicious hopefully I can get some hanger steak here in Vegas to make it. If not what other cut could I use?

Sheila Keast | 16th 00 2012

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  • 250g beef onglet
  • 2 egg yolks
  • 225g melted butter
  • 75ml white wine vinegar
  • 5 peppercorns
  • 1 bay leaf
  • 1/2 glass port
  • 100g watercress
  • 25g fresh chopped tarragon