NZ Woman's Weekly

Beef steak roll recipe

  • Meal Type

  • Servings

  • Courses


This has to be the way to a man’s heart – seared steak and tangy Béarnaise sauce. Change the salad ingredients to suit your taste or add a little cheddar cheese to the mix. If your Béarnaise splits, never fear – whisking in a tablespoon or two of mayonnaise should bring it back.

  • 2 beef steaks, sirloin, scotch or fillet
  • 2 tbsp olive oil
  • Pepper seasoning
  • Lettuce leaves
  • Beetroot slices
  • Cucumber, sliced
  • 2 vine tomatoes, sliced
  • ¼ cup white wine vinegar
  • ½ onion, chopped
  • 1 rosemary stalk
  • 2 egg yolks
  • 150g butter, melted
  • 4 soft bread rolls
  • Oven baked fries, to serve
  1. Brush the beef with oil and season well. Sear the steaks on both sides until medium rare or cooked to your liking, then rest before cutting. Prepare the salad ingredients.
  2. For the Béarnaise, simmer the vinegar, onion and rosemary until reduced to about 2 tablespoons. Strain off the liquid and place in a glass or stainless steel bowl with the egg yolks. Whisk
    over a saucepan of boiling water until foamy and pale. Gradually add the butter while whisking until thick and creamy.
  3. Slice the steaks into strips and place into rolls with the salad ingredients.
    Drizzle over the Béarnaise and season with cracked pepper and sea salt. Serve with oven- baked fries and tomato sauce.

Take a look at this Cauliflower fritter rolls with fried haloumi recipe here.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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