Name: Flank Steak with Béarnaise Sauce – Restaurant-Style French Steak Dinner at Home
Prep time: 15 min
Cook time: 30 min
Ingredients: 900 g 2 lb bavette or flank steak, 3 steaks of about 300 g (10 oz); 15 ml 1 tbsp neutral vegetable oil; 8 g 1 ½ tsp fine salt; 3 g ½ tsp black pepper; 30 g 2 tbsp minced shallots; 60 ml ¼ cup dry white wine; 10 g fresh tarragon stems; 5 g 1 tbsp chopped fresh tarragon leaves; 2 egg yolks (about 40 g); 150 g ⅔ cup clarified butter, melted at 45°C (113°F); 2 g ½ tsp salt; 1 pinch pepper; 5 ml 1 tsp lemon juice (optional); 60 g 2 cups mixed greens; 15 ml 1 tbsp olive oil; 5 ml 1 tsp vinegar; 2 g ½ tsp Dijon mustard; Salt (pepper)

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This bavette steak with classic Béarnaise sauce brings a French bistro experience straight to your kitchen. The recipe is based on my original YouTube video for bavette with Béarnaise, but I’ve made a few changes since publishing the video: the quantities are now precise, the timing is clearer, and the instructions are adapted for home cooks in Canada and the USA.

You get juicy pan-seared bavette (flank steak) cooked in a very hot pan, plus a real French Béarnaise sauce made from a shallot and tarragon reduction, egg yolk sabayon, and warm melted butter. Serve it with potatoes, fries, or a simple salad for a restaurant-style steak dinner at home.

Why you’ll love this bavette steak with Béarnaise sauce

It’s a classic French steak recipe you can make in under an hour.
The Béarnaise is made using traditional technique: wine reduction, sabayon, and a warm butter emulsion.
The seasoning and cooking time are tailored for North American kitchens, with flank steak or bavette.
It pairs perfectly with sides like traditional gratin dauphinois, Parisian potatoes, or authentic Belgian fries.

Ingredients for bavette steak with Béarnaise (serves 3–4)

For the steak

900 g (2 lb) bavette or flank steak, 3 steaks of about 300 g (10 oz) each
15 ml (1 tbsp) neutral vegetable oil
8 g (1 ½ tsp) fine salt
3 g (½ tsp) freshly ground black pepper

For the Béarnaise sauce

30 g (2 tbsp) finely minced shallots
60 ml (¼ cup) dry white wine
10 g fresh tarragon stems (for the reduction)
5 g (1 tbsp) fresh tarragon leaves, finely chopped
2 large egg yolks (about 40 g)
150 g (⅔ cup) clarified butter, melted and kept at 45°C (113°F)
2 g (½ tsp) fine salt (or to taste)
1 pinch black pepper
5 ml (1 tsp) lemon juice (optional, to adjust acidity)

For the simple salad

60 g (2 cups) mixed greens or baby lettuce
15 ml (1 tbsp) olive oil
5 ml (1 tsp) red wine vinegar or balsamic vinegar
2 g (½ tsp) Dijon mustard
Salt and pepper to taste

Step-by-step – How to make bavette steak with Béarnaise sauce

1. Make the tarragon and shallot reduction

In a small saucepan, combine the minced shallots, white wine, and tarragon stems.
Bring to a simmer and cook over medium heat until the liquid reduces to about 1–2 tablespoons.
Strain the reduction through a fine sieve into a heatproof bowl.
Let it cool slightly – this bowl will be used to make the sabayon.

This method is very similar to the base used in my homemade hollandaise sauce and works beautifully for Béarnaise.

2. Whisk the sabayon

Add the egg yolks to the warm reduction.
Place the bowl over a saucepan with a little simmering water (double boiler).
Whisk constantly until the mixture thickens, becomes foamy, and increases in volume.
Aim for a temperature of about 50°C (122°F) – the bowl feels hot, but you can still hold it.

The texture should be light and fluffy, similar to what you’d do for eggs Benedict or hollandaise.

3. Emulsify the Béarnaise with butter

Remove the bowl from the heat.
While whisking continuously, slowly drizzle in the clarified butter at 45°C (113°F).
Pour the butter in a thin, steady stream until the sauce becomes thick, glossy, and smooth.
Stir in the chopped tarragon leaves, salt, pepper, and a little lemon juice if you like a brighter, sharper Béarnaise.
Keep the sauce warm over a very low double boiler (heat off) so it doesn’t set or split.

This Béarnaise is also amazing with a roast beef Wellington or duck breast with Dijon mustard cream.

4. Toss the salad

In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, salt, and pepper.
Right before serving, toss the mixed greens with the dressing so they stay fresh and crisp.

You can swap this for a homemade Caesar salad or serve garlic croutons on the side.

5. Cook the bavette steak

Take the steaks out of the fridge 30 minutes before cooking so they come closer to room temperature.
Pat dry with paper towels.
Season generously with salt and pepper on both sides.
Heat a heavy skillet (cast iron if possible) over high heat until very hot.
Add the vegetable oil and swirl to coat the bottom.
Sear the steaks for about 2 minutes per side for medium-rare, adjusting slightly depending on thickness and your preferred doneness.
Transfer to a cutting board and let them rest for 5 minutes.

You can serve this with Parisian potatoes, creamy mashed potatoes, or a side of creamy green spinach and basil pasta.

6. Slice and serve

Slice the bavette against the grain, on a bias, into thin strips.
Arrange the slices on warm plates.
Add a small handful of dressed salad to each plate.
Spoon Béarnaise sauce over the steak or serve it in a small sauce dish on the side.

Substitutions and variations

Bavette / flank steak: you can use hanger steak, skirt steak, or sirloin. Adjust cooking time depending on thickness.
Clarified butter: regular melted butter works too, but Béarnaise will be slightly less stable.
White wine only vs wine + vinegar: if you want a sharper flavor, replace part of the wine with white wine vinegar.
Fresh tarragon: if you can’t find it, try a mix of parsley and chives, but it won’t be a true Béarnaise.

If you enjoy creamy sauces with steak, also try my Roquefort sauce for steak or creamy mushroom sauce for steak.

FAQ – Bavette steak with Béarnaise sauce

Can I make Béarnaise sauce ahead of time?
You can prepare the shallot and tarragon reduction in advance, but the finished Béarnaise is best made just before serving. You can keep it warm for 20–30 minutes over a very gentle bain-marie with the heat off.

My Béarnaise split – can I fix it?
Yes. Whisk 1 tablespoon of warm water or 1 extra egg yolk in a clean bowl, then slowly whisk in the broken sauce until it comes back together.

What’s the best doneness for bavette or flank steak?
Medium-rare is ideal: pull the steak off the heat at about 52–54°C (125–130°F) for medium-rare, or 58–60°C (136–140°F) for medium.

Can I cook this on the grill instead of in a pan?
Absolutely. Grill over very high heat, 2–3 minutes per side, then rest before slicing.

What side dishes go well with bavette and Béarnaise?
Classics like traditional gratin dauphinois, Parisian potatoes, Belgian fries, or a bowl of creamy tomato soup as a starter work very well.

What to serve with bavette steak and Béarnaise (suggested recipes)