Classic Plank Steak with Beef Tenderloin and Béarnaise Sauce

By Culiora

A classic Swedish plank steak featuring juicy beef tenderloin, piped duchess potatoes, and rich béarnaise sauce. The dish is traditionally broiled on seasoned oak planks alongside bacon-wrapped asparagus and roasted tomato halves for an authentic restaurant experience at home.

• Servings: 4
• Prep time: 40 min
• Cook time: 40 min
• Total time: 80 min

Ingredients

• 800 g beef tenderloin (or sirloin steak), cut into 4 even steaks
• 1 tbsp rapeseed oil for searing
• 25 g butter for searing
• 1 tsp salt
• 2 pinch black pepper, freshly ground
• 8 pcs bacon strips
• 12 pcs green asparagus spears, trimmed
• 2 pcs tomatoes, halved
• 1 kg floury potatoes (such as King Edward or Russet), peeled
• 50 g butter
• 2 pcs egg yolks
• 0.5 dl milk
• 0.5 tsp salt
• 1 pinch nutmeg, grated
• 150 g butter
• 2 pcs egg yolks
• 1 pcs shallot, finely minced
• 2 tbsp white wine vinegar
• 2 tbsp water
• 1 tbsp fresh tarragon, finely chopped (or 1 tsp dried)
• 1 tbsp fresh chervil or parsley, finely chopped
• 1 pinch white pepper, freshly ground

Instructions

1. Peel and cut the potatoes into even pieces. Boil in lightly salted water until completely tender, about 15–20 minutes. Drain thoroughly and allow them to steam dry.
2. Pass the potatoes through a potato ricer. Beat in the butter, egg yolks, and milk until you have a firm, smooth purée. Season with salt and grated nutmeg. Let cool slightly, then transfer to a piping bag fitted with a star tip.
3. Preheat the oven to 225°C using the grill/broil setting or top heat. Lightly oil 4 oak planks with rapeseed oil and preheat them in the middle of the oven for 5–10 minutes.
4. Wrap 3 asparagus spears in 2 strips of bacon per bundle (making 4 bundles total). Halve the tomatoes and season the cut surfaces with a pinch of salt and pepper.
5. In a small saucepan, simmer the minced shallot, vinegar, water, and half of the tarragon until the liquid is reduced by half. Strain the reduction into a heatproof bowl. Melt 150 g of butter over low heat and set aside.
6. Whisk 2 egg yolks into the reduction set over a simmering water bath (bain-marie) until thickened. Remove from the heat and slowly drizzle in the melted butter in a steady stream while whisking constantly (leave the milky sediment behind). Fold in the remaining tarragon and chopped chervil, then season with salt and white pepper. Keep the sauce warm.
7. Pat the steaks dry with paper towels. Heat 1 tbsp oil and 25 g butter in a cast-iron skillet over high heat. Sear the meat quickly, about 1–1.5 minutes per side, until well browned; season with salt and freshly ground black pepper. The steaks will finish cooking in the oven.
8. Carefully remove the hot planks from the oven. Pipe the duchess potatoes around the edges of each plank. Place a steak, a bacon-wrapped asparagus bundle, and a tomato half in the center of each plank.
9. Broil on the upper oven rack at 225°C for about 8–10 minutes, until the piped potatoes are beautifully golden brown and the internal temperature of the meat reaches around 54–56°C (for medium-rare).
10. Carefully remove the planks, top each steak with a generous spoonful of béarnaise sauce, and serve the remaining sauce on the side.