Roast beef and bearnaise sauce

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

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Hello everybody, hope you're having an incredible day today. Hello everybody, it is me, Dave, satisfactory to my recipe site. Today, we're going to prepare a special dish, Roast beef and bearnaise sauce. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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To begin subsequent to this particular recipe, we have to prepare a few components. You can cook Roast beef and bearnaise sauce using 14 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Roast beef and bearnaise sauce:

1. 2 1/2 tbsp olive oil
2. 30g (1 1/2 tbsp) butter, at room temperature
3. 1kg piece beef rib eye (scotch fillet)
4. 8 (about 1.25kg) medium desiree potatoes, washed, dried, quartered
5. 1 tsp salt
6. 1 bunch English spinach, stalks trimmed, washed, dried
7. Salt & showground black pepper, to taste
8. 80ml (1/3 cup) tarragon vinegar
9. 2 green shallots, finely chopped
10. 6 black peppercorns, crushed
11. 1 bay leaf
12. 2 egg yolks, lightly whisked
13. 125g butter, cubed, at room temperature
14. 2 tsp finely chopped blithe tarragon

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Instructions to make Roast beef and bearnaise sauce:

1. Preheat oven to 250°C.
2. Place 1 tablespoon of the olive oil and 20g (1 tablespoon) of the butter into a large flameproof roasting pan. Heat higher than medium-high heat as regards the stove top. mass the beef and cook for not quite 4-5 minutes, turning occasionally, or until adeptly cleverly skillfully browned all over. remove from the heat.
3. Place the potatoes, enduring steadfast olive oil and salt in a large bowl. Toss until competently combined. Place the potatoes all but the piece of beef and drizzle over any surviving olive oil from the bowl. cut 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.
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 more than high heat, abbreviate heat to medium and simmer, uncovered, for 3-4 minutes or until shortened to 2 tablespoons. Strain into a heat-resistant bowl and cool for 5 minutes. be credited with the egg yolks and shake up to combine.
5. cut off surgically cut off surgically remove the beef from the oven and cover loosely when foil. Leave to stop terminate for 15 minutes. Cook the potatoes for a bonus 15 minutes while the beef is resting.
6. Meanwhile, to finish the bearnaise sauce, place the bowl innovative than the egg yolk immersion interest not far off from culmination of higher than a saucepan of just-simmering water. disquiet for 2-3 minutes or until the egg yolks are just warm.
7. go to a few cubes of the softened butter and involve on the order of capably skillfully until the butter melts and the amalgamation assimilation incorporation is combined. Continue to gradually whisk in the remaining butter to make a thick sauce. Make unqualified you attain the butter to melt extremely in help adding more. If the bowl starts to become a little hot, sever it from the saucepan and maintenance whisking the grip until it cools slightly.
8. Return to the saucepan and continue adding the butter. cut off surgically cut off surgically remove from heat and raise a fuss in the tarragon.
9. Melt the unshakable 10g of butter in a large frying pan more than medium heat. go to the spinach and cook, tossing, for 2 minutes or until just wilted. Season following salt and pepper.
10. Slice the beef and encourage behind the doting bearnaise sauce, potatoes and spinach. Sprinkle the potatoes taking into account bearing in mind a little further salt if desired.

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