Steak and Béarnaise Mashed Potato Waffle

Posted by on Apr 1, 2020 in Recipes | No Comments
Steak and Béarnaise Mashed Potato Waffle

Steak and Béarnaise Mashed Potato Waffle


Preparation: 40 minutes
Cooking: +-10 minutes
Ready in: +- 50 minutes
Variations: Substitute sirloin with ribeye or rump steak.

Servings: 4
Tips: Leftover mashed potatoes can also be used for this recipe, about 1.5 to 2 cups is needed.


Cooking guideline based on 3cm thick steak
Rare: 4 minutes on each side
Med-rare: 5 minutes on each side (recommended)
Medium: 6 minutes on each side
Well-done: Not recommended



2 250g sirloin steak

Olive oil, for frying

Wild rocket

Salt and freshly ground black pepper


Mashed potato waffles:
2 large potatoes, peeled and quartered
50g butter

6 sage leaves
1/4 cup milk

1 cup buttermilk

2 eggs

1 cup all-purpose flour

2 tsp baking powder

1/2 cup parmesan cheese, grated

Salt and freshly ground black pepper


Caramelised onions:

3 red onions, sliced

2 Tbsp butter

1 Tbsp olive oil

1 Tbsp sugar

1 Tbsp balsamic vinegar



Béarnaise sauce:

150g butter

2 Tbsp white wine vinegar

1 onion, chopped

2 Tbsp fresh or freeze dried tarragon

3 large egg yolks

1 tsp lemon juice

Salt and freshly ground black pepper



1. Start by making the mashed potatoes. Put a medium saucepan of salted water on the boil and cook the potatoes for 15 to 20 minutes or until you can easily push a knife through them.

2. In the meantime, make the caramelised onions by heating the butter and oil in a saucepan over a medium heat. Add the onions and a big pinch of salt and cook slowly for about 10 minutes, stirring occasionally to prevent them from catching on the bottom of the pan.

3. Whilst the potatoes and onions are cooking, heat 50g of butter and 6 sage leaves in a separate saucepan over a medium low heat. Stir constantly until dark golden flecks start to appear in the foamy, melted butter. Remove from the heat and crush the crispy sage leaves into the butter.

4. When the onions are soft and turning golden brown, stir in the sugar and balsamic vinegar and cook on a low heat for a further 5 to 10 minutes until sticky and caramelised.

5. Drain the water from the saucepan and add the sage burnt butter and milk to the potatoes. Using a potato masher, mash potatoes until smooth and creamy.

6. Whisk the buttermilk and eggs into the mashed potatoes, then stir in the flour, baking powder and parmesan cheese. Season well with salt and freshly ground black pepper.

7. Lightly grease and pre-heat the waffle iron. Fill each waffle cavity with batter and cook until the waffles are golden brown. Repeat with the remaining batter and cover with a cloth to keep warm.

8. For the béarnaise sauce, clarify the butter by melting it in a small saucepan over a low heat. Remove the foamy, melted butter from the heat and allow to cool for a few minutes before pouring the butter through a fine sieve and discarding the white solids.

9. In a saucepan, heat the vinegar, onions and 2/3 of the tarragon leaves over a medium heat and simmer until the vinegar has reduced by half. Strain and set aside until cool.

10. Add the egg yolks to a heatproof bowl and beat them with 1 teaspoon of water, then stir in the vinegar and lemon juice. Place the bowl over a pot of simmering water and whisk constantly until the sauce has thickened and increased in volume.

11. Remove the bowl from the heat and gradually pour the clarified butter into the egg mixture whisking until the sauce becomes thick and creamy. Stir in the remaining tarragon leaves and season to taste with salt.

12. Rub the sirloin with olive oil and generously season with salt and freshly ground black pepper.

13. Grill the sirloin in a smoking hot griddle pan, turning to cook on both sides to your preferred doneness (see cooking guideline above). Leave the meat to rest for half its cooking time before slicing it into slivers.

14. Generously top a golden waffle with wild rocket leaves, caramelised onions and juicy steak slices. Spoon over the velvety béarnaise sauce and top with another waffle. Slice the sandwich and serve!


Recipe developed and styled for Karan Beef’s Beef Easy app.

Photographed by Hendrik Steytler.

Food stylist Johannesburg, South Africa.