Nutrition
600 kcalper portion of about 300 g
- Protein40 g
- Fat45 g
- Carbohydrates5 g
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A steak served with Béarnaise sauce, a classic French emulsion made with clarified butter and egg yolks.
- Cuisine
- French
- Origin
- France, 19th century
Typical ingredients
- beef steak
- butter
- egg yolks
- tarragon
- shallots
History
Béarnaise sauce was created as a derivative of Hollandaise sauce in the 19th century.
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.