Cheat's steak bearnaise with rosemary fries recipe

(2 ratings)

25-minute steak and chips? Yes, please. Our cheat's steak bearnaise with rosemary fries serves two

Cheat's steak bearnaise with rosemary fries
(Image credit: Future)
Preparation Time10 mins
Cooking Time15 mins
Cost RangeMid
Nutrition Per PortionRDA
Calories782 Kcal39%
Saturated Fat16 g80%
Fat54 g77%
Carbohydrates36 g14%

This cheat's steak bearnaise with rosemary fries is a bistro classic that comes together in a flash thanks to some basic cupboard staples.

Steak and salad is one of the most delicious 15 minute meals you can make but we have plenty more options for you to explore. This recipe is perfect for a special date night or celebration at home. Serve with a glass of red wine for an extra treat.


  • 260g oven chips
  • 2 thin-cut sirloin or minute steaks – each about 150g
  • 1tbsp olive oil
  • 2tsp finely chopped rosemary
  • Zest of 1⁄2 lemon
  • 1tbsp flaked sea salt (such as Maldon)
  • Watercress, to serve

For the Béarnaise sauce:

  • 4tbsp whole egg mayonnaise
  • 2tbsp full-fat crème fraiche
  • 2tsp wholegrain mustard
  • 1⁄2tsp white wine vinegar
  • Squeeze of lemon juice
  • 1-2tbsp roughly chopped fresh tarragon leaves




  1. Heat the oven and cook the chips on an oven tray, according to the packet instructions.
  2. Meanwhile, heat a heavy-based frying pan over a medium-high heat. Pat the steaks dry with kitchen paper, then brush with the oil. Fry for 2-3 mins each side or until caramelised and cooked to your liking. Set aside to rest for 5 mins.
  3. Mix all the Béarnaise sauce ingredients together in a bowl and season with a pinch of salt and black pepper.
  4. Rub the rosemary and lemon zest into the flaky salt, then toss with the steak.
  5. Serve the steaks with a big dollop of the Béarnaise sauce, fries and watercress on the side.

Top tips for making our cheat's steak bearnaise with rosemary fries

Patting the steaks dry with kitchen paper before frying helps the outside turn golden brown.

Is rosemary good for steaks?

Rosemary and garlic is an excellent combination for steak and chips but you can swap for thyme if you want something more delicate. Avoid cooking soft herbs like basil and parsley because their delicate flavour and aroma will be dulled by the fierce heat of frying and oven cooking. You can garnish with these herbs instead. 

What is steak haché frais?

The English translation for this classic French Bistro dish is ‘minced beef’. It is essentially a burger made with minced steak and it is served without the bun with a side of chips and a dressed salad. 

What is in bernaise sauce?

Bernaise is a delicious sauce often served with steak which is made from shallots, tarragon, chervil, egg yolks, and vinegar. It is rich, creamy, and indulgent with a subtle aniseed, licorice-like taste from the tarragon. It’s also delicious with chicken and makes an excellent addition to a sandwich with thick-cut ham and a fried egg.

Profile picture of Jessica Ransom
Jessica Ransom

"Thin-cut sirloin steaks or minutes steaks are the perfect speedy steak but my favourite cut is rib eye. The marbled fat delivers extra flavour and the meat is still very tender. You can use whatever cut of steak you like but the recipe would equally be delicious with a fillet of salmon or a seared chicken breast." 

The quickest way to tell how well cooked your steak is, is to probe it with a thermometer. Never used one before? Read our guide on how to use a meat thermometer.

Thermapen® Classic - Orange - View at Thermapen

Thermapen® Classic - Orange - View at Thermapen

With a compact design, you can store this in your cutlery drawer and always have it close by when cooking meat and fish. It’s also useful when baking as it can give you a sugar reading in seconds. It reads temperatures of -49.9C-299C.

Read our full guide on how to cook steak so you can cook it to perfection every time. We also have a great recipe for homemade chips if you don’t fancy the rosemary fries. For something lighter, check out our healthy family meals. 

Jess Meyer
Food Editor

Jess is the Group Food Editor at Future PLC, working across brands in the woman’s lifestyle group, including Woman and Home, Woman’s Weekly, Woman, Woman’s Own, Chat, and Hailing from the Antibodies, Jess has a background in media and video production, with many years of experience working on tv and commercial video projects. After relocating to the UK, Jess studied at Leiths School of Food and Wine in London, graduating with a diploma in culinary arts before gaining a scholarship to study at the Ecole Nationale Superieure de Patisserie (ENSP) in France, where she learned the fine art of French patisserie.

With contributions from