Perfect London Broil with Classic Béarnaise Sauce
For an elegant, restaurant-quality dinner at home, nothing beats the combination of a perfectly seared Riverbend Cattle Company steak and a rich, tangy Béarnaise sauce. This classic French sauce is made with butter, shallots, tarragon, and white wine vinegar, creating a velvety, herb-forward topping that complements the deep, savory flavor of premium beef. Whether you’re celebrating a special occasion or simply treating yourself, this dish delivers pure indulgence.
Ingredients:
- 1 Riverbend Cattle Company London Broil
- Salt and freshly ground black pepper
- 1 tbsp olive oil
For the Béarnaise Sauce:
- 2 tbsp white wine vinegar
- 2 tbsp dry white wine
- 2 shallots, finely minced
- 1 tbsp fresh tarragon, chopped (plus extra for garnish)
- 3 large egg yolks
- 1/2 cup unsalted butter, melted
- Salt and pepper, to taste
Instructions:
- Prepare the Steaks: Pat London Broil dry and season generously with salt and pepper. Heat olive oil in a cast-iron skillet over medium-high heat. Sear steaks for 4–6 minutes per side for medium-rare, or to desired doneness (internal temp: 130°F for medium-rare). Remove and let rest while you prepare the sauce.
- Make the Béarnaise Reduction: In a small saucepan, combine white wine vinegar, white wine, shallots, and half the tarragon. Simmer over medium heat until reduced by half. Strain, reserving the liquid.
- Finish the Sauce: In a heatproof bowl over a pot of gently simmering water (double boiler), whisk egg yolks with the vinegar reduction until thickened and pale. Slowly drizzle in the melted butter, whisking constantly until smooth and creamy. Stir in the remaining tarragon and season with salt and pepper.
- Serve: Slice & plate the London Broil and spoon warm Béarnaise sauce over the top. Garnish with fresh tarragon and serve immediately.
This London Broil with Béarnaise Sauce is luxurious yet surprisingly approachable for the home cook. The richness of Riverbend Cattle Company’s tender beef pairs perfectly with the buttery, tangy sauce, making every bite a moment worth savoring. Serve with roasted potatoes or steamed asparagus for a classic French bistro experience right at your table.
