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Skillet Sirloin & Asparagus with Quick Béarnaise Sauce

Indulge in perfectly seared steak bites and crisp asparagus, brought together with savory mushrooms. A classic, velvety homemade béarnaise sauce transforms this simple skillet meal into a sophisticated main course.

  • Total Time45 minutes
  • Yield4 servings 1x

Ingredients

Scale

For the Sirloin & Vegetables

  • 3 tbsp Avocado Oil (divided)
  • 1/3 cup 80 ml Beef Broth
  • 3 tbsp Dry Sherry
  • 2 tsp Red Wine Vinegar
  • 3 cloves Garlic (thinly sliced)
  • Sea Salt and Coarsely Ground Black Pepper (to taste)
  • About 1 1/3 lb (600 g Top Sirloin, patted dry and cubed into 1-inch pieces)
  • 3 medium Portobello Mushroom Caps (wiped clean and cut into thick ½-inch slices)
  • 2/3 lb 300 g Fresh Asparagus, trimmed and sliced into 2-inch segments
  • 2 tbsp Fresh Chives (finely chopped, for garnish)
  • 3 tbsp Dry Vermouth
  • 3 tbsp White Wine Vinegar
  • 1 Small Shallot (minced (about 1 tbsp))
  • 1 Bay Leaf
  • 3 tbsp Fresh Tarragon (chopped and divided)
  • A pinch of Cayenne Pepper
  • 2 Large Egg Yolks
  • 1/3 cup 75 g Unsalted Butter, melted
  • 4 tsp Cold Unsalted Butter (cut into small pieces)

Instructions

  1. Make the Tarragon Reduction: In the small saucepan, combine the dry vermouth, white wine vinegar, minced shallot, bay leaf, and half of the chopped tarragon (1 ½ tbsp). Bring to a boil over medium-high heat. Cook until the liquid reduces to about 2 tablespoons. Strain through the fine-mesh sieve into a small bowl, discarding solids. Let the reduction cool completely.
  2. Sauté the Mushrooms: Heat 1 tablespoon of avocado oil in the cast-iron pan over medium-high heat. Add the sliced portobellos and cook for 5-7 minutes, stirring occasionally, until deeply browned and caramelized. Transfer the cooked mushrooms to a bowl.
  3. Sear the Sirloin: Add another tablespoon of avocado oil to the pan. Season the sirloin cubes generously with salt and pepper. Place the steak in the hot pan in a single layer. Sear for 3-5 minutes, turning the pieces to create a rich brown crust. For medium-rare, cook to an internal temperature of 130°F (54°C). Remove the steak and add it to the bowl with the mushrooms.
  4. Cook the Asparagus: Reduce heat to medium. Add the final tablespoon of oil. Add the asparagus and sliced garlic, sautéing for 3-4 minutes until bright green and tender-crisp. Transfer to the bowl with the steak and mushrooms.
  5. Create the Pan Sauce: Return the pan to medium-high heat. Pour in the sherry to deglaze, scraping up any browned bits from the bottom. Let it bubble for 45 seconds. Stir in the beef broth and cook until reduced by about half. Remove from heat and stir in the red wine vinegar.
  6. Start the Béarnaise: In the clean, cool saucepan, add the egg yolks and whisk for one minute until frothy. Whisk in the cooled tarragon reduction. Set the pan over very low heat and add 2 teaspoons of the cold butter. Whisk constantly and vigorously until the mixture thickens to the consistency of mayonnaise.
  7. Emulsify the Sauce: Immediately remove the pan from the heat. Whisk in the remaining 2 teaspoons of cold butter to stop the cooking. Begin adding the melted butter, one drop at a time, while whisking constantly. Once emulsified, slowly drizzle in the remaining butter in a thin, steady stream, whisking until the sauce is smooth. Stir in the remaining 1 ½ tablespoons of fresh tarragon and the pinch of cayenne. Season with salt.
  8. Combine and Serve: Pour the pan sauce over the steak, mushrooms, and asparagus and toss to coat. Divide the mixture among four plates. Garnish with fresh chives and serve immediately with the warm béarnaise sauce spooned over the top.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The sauce is best made fresh but can be gently rewarmed in a double boiler, whisking constantly.
  • Ingredient Swaps: Brandy can be substituted for dry sherry. For a brighter herb note, use fresh dill instead of tarragon in the sauce. Cremini mushrooms work great in place of portobellos.
  • Troubleshooting: If the sauce separates, whisk a fresh egg yolk in a clean bowl. Very slowly, drizzle the broken sauce into the yolk while whisking constantly until it recombines.

Nutrition Facts (per serving): Calories 762 kcal | Protein 60 g | Total Fat 53 g (Saturated Fat: 21 g) | Total Carbs 8 g (Fiber: 3 g, Sugars: 4 g) | Sodium 415 mg | Cholesterol 420 mg

These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 19 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Cuisine: Modern European

Nutrition

  • Calories: 762

Find it online: https://foodtrackergirl.com/2025/06/20/the-secret-to-perfect-pan-seared-sirloin-and-asparagus-my-foolproof-bearnaise-sauce-recipe/