Steak Sourdough with Bearnaise, Burnt Onions and Bone Marrow Gravy by Lance Pollock of Chop House in Edinburgh

Chop House serves the best of British beef, butchered in house & cooked over an open flame charcoal grill. One of our popular dishes is the steak sourdough.

The most important thing in this recipe is selecting great ingredients - dry aged Scotch beef & real sourdough make this a stand out sandwich and are complemented by the richness of béarnaise and gravy.

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Be warned, you'll need an extra napkin. At Chop House we cook the steak on our grill but this recipe works perfectly on a BBQ.

For more information about Chop House please visit

Ingredients: Serves 1

2 x slices of sourdough

120g Fillet Steak

50g burnt onions

Bone Marrow gravy

Béarnaise Sauce

Sea salt

Freshly ground black pepper

Olive oil

Side of chips


1.    To make the burnt onion, slice an onion and char over coal on the BBQ before seasoning & roasting in oven at 180ºC for 15 minutes. If you don’t have access to a BBQ or it’s raining simply increase the roasting time in the oven by 5 minutes. Set aside for later.

2.    To make the Bone Marrow gravy simply roast the bone marrow for 15 minutes at 180ºC before stirring through a hot gravy to dissolve for a rich finish. Set aside for later.

3.    Next lightly chargrill the slices of sourdough and set aside.

4.    Season the fillet steak with sea salt, freshly ground black pepper and olive oil.

5.    Cook over open flame on the BBQ till medium rare. If you don't have a BBQ you can sear the steak in a hot pan till medium rare.

6.    Warm the gravy with the burnt onions and pour over one slice of the grilled sourdough.

7.    Thinly slice the fillet and stack onto the gravy covered slice of sourdough then spoon on the béarnaise.

8.    Add the second on top and cut in half. Skewer together and serve.

9.    Serve with a side of chips and an extra napkin.

In association with Taste Communications.