Recipe Roast beef with Bearnaise sauce : Practical and Delicious

Recipe Roast beef with 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 with Bearnaise sauce. You are currently reading Recipe Roast beef with Bearnaise sauce : Practical and Delicious. This recipe is the creation of the chef Lucy Nunes. Recipe Roast beef with Bearnaise sauce requires 15m, cook 1h and serve 8. Caution: allergy Contains milk and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

You won't be able to resist this delicious family feast.

Ingredients:

9 Ingredients

• Beef



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  1.3kg beef scotch fillet (see notes)
  
  
  


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  2 tsp rice bran oil
  
  
  



• Bearnaise sauce



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  1/2 cup white wine vinegar
  
  
  


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  4 eschalots, finely chopped
  
  
  


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  1/2 cup fresh tarragon, finely chopped (see notes)
  
  
  


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  8 black peppercorns
  
  
  


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  6 egg yolks
  
  
  


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  325g butter, chilled, cut into cubes
  
  
  


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  2 tbsp lemon juice
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 220C/200C fan-forced. Rub beef with oil. Season with salt and pepper. Heat a large frying pan over high heat. Add beef. Cook for 6 to 8 minutes or until browned all over. Transfer to a roasting pan. Roast for 35 minutes for rare or until cooked to your liking. Cover loosely with foil. Stand for 15 minutes to rest.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, make Bearnaise sauce: place vinegar, eschalot, 1/3 cup tarragon, peppercorns and 1/3 cup cold water in a medium saucepan over medium-high heat. Cook for 6 to 8 minutes or until reduced to 2 tablespoons of liquid. Strain into a large heatproof bowl. Discard eschalot, tarragon and peppercorns.
  
  
  


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  Step 3
  
  
  
  
  Place vinegar mixture, in the heatproof bowl, over a saucepan of simmering water (making sure base doesn't touch water). Add egg yolks. Whisk constantly for 1 to 2 minutes or until thickened. Gradually add butter a few cubes at a time, whisking after each addition (be careful not to overheat and cook egg yolks). Season with salt and pepper. Remove from heat. Whisk in lemon juice. Stir in remaining tarragon. Transfer to a serving bowl. Cover loosely with foil to keep warm.
  
  
  


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  Step 4
  
  
  
  
  Slice beef into 8 equal pieces. Divide among plates and drizzle with sauce.
  
  
  

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