Dry-aged club steak with béarnaise sauce

Total time: 55m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 568 Kcal, 36g Protein, 5g Carbohydrates, 44g Fat


  • Béarnaise sauce
  • 1 dl white wine
  • 1 tbsp white wine vinegar
  • 1 shallot, finely chopped
  • 1 tbsp tarragon, finely chopped
  • 5 black pepper
  • a little salt
  • 100 g butter, cold, cut into pieces
  • 2 egg yolk
  • Meat
  • 1 club steak dry-aged (approx. 600 g)
  • 0.5 tsp salt
  • 1 tbsp olive oil
  • Grilled asparagus
  • 500 g green asparagus, woody ends removed, halved lengthwise
  • 0.5 tsp salt
  • a little pepper
  • 0.5 tbsp olive oil

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  • Béarnaise sauce

    Place the wine and all the other ingredients up to and including the peppercorns in a pan, reduce to approx. 2 tbsp, strain the liquid into a thin-sided bowl, leave to cool. Stir in the egg yolks, suspend the bowl over a pan of simmering water (do not allow the base of the bowl to touch the water), whisk constantly until the sauce is light and foamy. Gradually whisk in the butter. Continue to whisk until the sauce becomes creamy. Remove the bowl from the heat, briefly continue whisking. Add the tarragon, season with salt.
  • Meat

    Charcoal/gas/electric grill: Brush the steak with oil, season with salt. Grill the steak over/on a medium heat (approx. 200°C) for approx. 6 mins. on each side. Cover the steak and leave to rest for approx. 5 mins.
  • Grilled asparagus

    Mix the asparagus with the oil. Charcoal/gas/electric grill: Grill the asparagus over/on a medium heat (approx. 200°C) for approx. 8 mins., season.

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