Flank with Bearnaise 2

The holidays are definitely here because I have come down with the cold from HELL! This is the worst time of year to be in bed and when I say in bed, I mean IN BED! I have gotten nothing done-no shopping, no cards, no tree up, no cocktails:( But, I am on the upswing and finally feeling better. Thank the lord!  But, as you all know, Mom doesn’t get much time to lay in bed.  We still have to get the kids to school, fight over homework, feed the dog, feed the kids….

The other night the kids were hungry for dinner (they seem to be hungry every night) and I had not been to the grocery store in about a week so it was slim pickins.  I opened the freezer and fridge doors and waited for inspiration to hit me. And, it did!  I had a frozen flank steak, frozen french fries, half a bottle of white wine, eggs and some left over tarragon from Thanksgiving.  Keep in mind, this was at 5pm so I did not have much time! I decided to throw that steak in a sink full of water to defrost.  I heated the grill and turned on the oven. Fries went in the oven and I began making a quick blender Bearnaise sauce to go over the steak and dip the fries in. Surprisingly it was a huge hit with the kids.  Woo Hoo-home run!
It took me about 30 minutes to pull this dinner together and frankly that was about all the energy I had. So here is a quick, yummy weeknight dinner during the hectic holiday season.  Enjoy!

Flank Steak with Bearnaise Sauce

A classic French bistro dish. Grilled steak with crispy french fires that is drizzled with a rich and tangy bearnaise sauce.

Servings 4


Grilled or Broiled Flank Steak

  • 1-2 lb. Flank steak-at room temperature if you have the time
  • 1 Tablespoon Kosher salt
  • 1 Tablespoon Black pepper
  • 1 Tablespoon Garlic powder
  • 1-2 Tablespoons Oil (olive, canola, grapeseed)

Bearnaise Sauce

  • 1 Tablespoon Fresh tarragon, chopped
  • 1 Shallot or 1/4 of an onion, minced
  • 2 Tablespoons White wine
  • 2 Tablespoons Champagne vinegar or white wine vinegar
  • 2 Egg yolks
  • 1 stick Butter
  • salt and pepper to taste
  • pinch of cayenne

Store Bought French Fries


  1. Season steak with salt, pepper and garlic.  Drizzle oil on both sides.

  2. Grill or broil (on a broil pan coated with oil) for about 8 minutes on each side for medium.

  3. Remove and let rest under foil for about 10 minutes. Slice across the grain.

Bearnaise Sauce

  1. In a small saucepan over medium heat bring to a boil the shallots, wine, vinegar and tarragon.  Once the mixture comes to a boil turn the heat off.  Let cool slightly.

  2. Melt 1 stick of butter in a microwave proof bowl.

  3. Pour the shallot mixture into a blender and add the egg yolks.  Turn the blender on medium speed. Once the mixture begins to blend take the stopper out of the top of the blender.  Slowly pour in the melted butter into the running blender.  The mixture will begin to emulsify.  Add in a pinch of cayenne and a pinch of black pepper.Turn the blender off and taste for salt.  You may not need salt if your butter is really salty.

  4. Pour the delicious sauce over the steak and fries.

Store Bought French Fries

  1. Turn the oven on to about 400° and cook according to the package directions-normally about 18 minutes.  EASY!

Recipe Notes

The hot butter will cook the egg yolks so no need to worry about eating raw eggs. 

Needed Items