Hi! I'm Laura.

Laura The Gastronaut

Welcome to my blog!




Roquefort Cheese Quiche Laura The Gastronaut

Roquefort Cheese

Hollandaise Sauce Laura The Gastronaut

Hollandaise Sauce

Butter Spongecake Laura The Gastronaut

Butter Spongecake

Julia Child's Bifteck Saute with Bearnaise Sauce

Mastering the Art of French Cooking | Julia Child

Recipes 27-32

- Court Bouillon [The Aromatic Broth], p. 536
- Champignons à la Grecque [Mushrooms à la Grecque], p. 537
- Bifteck Sauté with Béarnaise Sauce [Pan-broiled Steak with Béarnaise Sauce], p. 295
- Sauce Béarnaise [Béarnaise Sauce], p. 84
- Haricots Verts Blanchis [Blanched Green Beans- Preliminary Cooking], p. 443
- Haricots Verts à l’Anglaise [Buttered Green Beans I], p. 444

You can buy Julia Child's Mastering the Art of French Cooking which contains these recipes here.


Butter Count: +16 TB

Cost: $36.03 [~$6.01 per serving]

- Pan-broiled Steak with Béarnaise Sauce= $21.76 [4-6 servings]
- Mushrooms à la Grecque= $8.33
- Buttered Green Beans I= $5.94 [6-8 servings]

A meal fit for a king! This was another one of those meals that I was completely exhausted by the end of the whole process (planning, list making, grocery shopping, prep, cooking, eating, dishes). I tip my hat to anybody that makes these sorts of meals on a regular basis because it’s hard work! But as always, worth it.

The first thing I made with this meal were the mushrooms. These mushrooms are actually in the Cold Buffet chapter, not the Vegetable chapter. There are many different varieties to this recipe using many different types of vegetables but I stuck to my rules and cooked the one that actually had a recipe list associated to it. So mushrooms it is! The first step is making the aromatic broth. This was a super fun process. I got to make a cheesecloth sack full of herbs!

Julia Child Court Bouillon

Julia Child The Aromatic Broth

This little sack of herbs (parsley, celery seeds, fennel seeds, thyme, peppercorns, and coriander seeds) will make a beautifully tasting broth that the mushrooms will soak in. Alongside the cheesecloth bag is water, olive oil, salt, and green onions.

Julia Child Mushrooms a la Grecque

After the aromatic broth is done, the mushrooms are simmered in the broth. Once the mushrooms are done cooking, the broth is boiled down to a syrup. The mushrooms and the broth are placed in a dish in the refrigerator because they are served cold! They work well as hors d’oeuvre or you could add them to other vegetables for a composed salad.

Julia Child Green Beans

Next up.. green beans! Before you cook the beans, you must give them a preliminary blanching in boiling salted water. They will be boiled until tender or almost tender. This step “always produces a fine, fresh, green bean of perfect texture and flavor.” I decided to make a buttered bean. It’s a simple process- put the hot beans in a saucepan to evaporate their moisture and toss with salt/pepper. The butter is added once the beans are already in the serving dish. Served at once!

Bearnaise Sauce Julia Child

Sauce-making was next on my agenda. This is a béarnaise sauce, and it accompanies the steak. I like to call it Hollandaise sauce’s alcoholic cousin. The technique is very similar to hollandaise. First, the reduction of wine vinegar, dry white wine, shallots, herbs, and seasonings. Then the sauce- thicken the egg yolks by beating, strain reduction into egg yolks, add cold butter, heat over low heat, add melted butter, correct seasoning, and add in tarragon. And BAM! You have a super fancy French sauce that will be sure to impress anybody sitting at your table.

The last step was pan-broiling the steak. The steak was sautéed just like the previous steaks I have made. After the steak is medium-rare, the pan is deglazed with wine and reduced. This will then be mixed into the béarnaise sauce. And there you have it! The meal is served with potatoes and fresh water-cress.

Bifteeck Saute with Bearnaise Sauce Julia Child

You can find these recipes and all the other Julia Child recipes I make in Mastering the Art of French Cooking

Bon appétit!

May 24, 2019 by Laura Bullock

This Bifteck Saute with Bearnaise Sauce blog post may contain some Amazon affiliate links. These link to products that I personally use and recommend. If you purchase anything using my links, it will not cost you anything. It will though give laurathegastronaut.com some financial support which helps me keep this blog running. Thank you for reading my blogs and your continued support.


To leave an anonymous comment do not fill in your Username or Email. Just type in your comment and click "Post Comment."

Subscribe to stay connected!


Laura The Gastronaut

Hi! Welcome to my blog!

My name is Laura. I am a home cook, science junkie, Julia Child fan, daydreamer, beach lover, and major foodie. My goal is to document myself learning to cook, inspire you to cook, and share some great recipes with you along the way. I'm so glad you are here. Bon appétit! learn more →


Recipe Checklist Laura The Gastronaut