Recipe Roast beef and bearnaise sauce : Practical and Delicious

Recipe Roast beef and bearnaise sauce : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Roast beef and bearnaise sauce. You are currently reading Recipe Roast beef and bearnaise sauce : Practical and Delicious. This recipe is the creation of the chef Alison Turner. Recipe Roast beef and bearnaise sauce requires 20m, cook 50m and serve 4. Caution: allergy Contains milk and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Creamy French bearnaise sauce gives an international flair to this beautiful roast beef.

Ingredients:

14 Ingredients

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  2 1/2 tbsp olive oil
  
  
  


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  30g (1 1/2 tbsp) butter, at room temperature
  
  
  


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  1kg piece beef rib eye (scotch fillet)
  
  
  


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  8 (about 1.25kg) medium desiree potatoes, washed, dried, quartered
  
  
  


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  1 tsp salt
  
  
  


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  1 bunch English spinach, stalks trimmed, washed, dried
  
  
  


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  Salt & ground black pepper, to taste
  
  
  



• bearnaise sauce



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  80ml (1/3 cup) tarragon vinegar
  
  
  


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  2 green shallots, finely chopped
  
  
  


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  6 black peppercorns, crushed
  
  
  


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  1 bay leaf
  
  
  


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  2 egg yolks, lightly whisked
  
  
  


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  125g butter, cubed, at room temperature
  
  
  


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  2 tsp finely chopped fresh tarragon
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

10 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 250°C.
  
  
  


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  Step 2
  
  
  
  
  Place 1 tablespoon of the olive oil and 20g (1 tablespoon) of the butter into a large flameproof roasting pan. Heat over medium-high heat on the stove top. Add the beef and cook for about 4-5 minutes, turning occasionally, or until well browned all over. Remove from the heat.
  
  
  


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  Step 3
  
  
  
  
  Place the potatoes, remaining olive oil and salt in a large bowl. Toss until well combined. Place the potatoes around the piece of beef and drizzle over any remaining olive oil from the bowl. Reduce oven to 220°C. Roast the beef and potatoes in the preheated oven for 35-40 minutes for medium, or until cooked to your liking.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, begin to make the bearnaise sauce: Place the vinegar, green shallots, peppercorns and bay leaf in a small saucepan. Bring to the boil over high heat, reduce heat to medium and simmer, uncovered, for 3-4 minutes or until reduced to 2 tablespoons. Strain into a heat-resistant bowl and cool for 5 minutes. Add the egg yolks and whisk to combine.
  
  
  


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  Step 5
  
  
  
  
  Remove the beef from the oven and cover loosely with foil. Leave to rest for 15 minutes. Cook the potatoes for a further 15 minutes while the beef is resting.
  
  
  


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  Step 6
  
  
  
  
  Meanwhile, to finish the bearnaise sauce, place the bowl with the egg yolk mixture over a saucepan of just-simmering water. Whisk for 2-3 minutes or until the egg yolks are just warm.
  
  
  


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  Step 7
  
  
  
  
  Add a few cubes of the softened butter and whisk well until the butter melts and the mixture is combined. Continue to gradually whisk in the remaining butter to make a thick sauce. Make sure you allow the butter to melt completely before adding more. If the bowl starts to become a little hot, remove it from the saucepan and keep whisking the mixture until it cools slightly.
  
  
  


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  Step 8
  
  
  
  
  Return to the saucepan and continue adding the butter. Remove from heat and stir in the tarragon.
  
  
  


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  Step 9
  
  
  
  
  Melt the remaining 10g of butter in a large frying pan over medium heat. Add the spinach and cook, tossing, for 2 minutes or until just wilted. Season with salt and pepper.
  
  
  


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  Step 10
  
  
  
  
  Slice the beef and serve with the warm bearnaise sauce, potatoes and spinach. Sprinkle the potatoes with a little extra salt if desired.
  
  
  

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