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Salt-and-Pepper Roast Beef with Béarnaise Sauce Recipe

   
 

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     Salt-and-Pepper Roast Beef with Béarnaise Sauce

Category   Entrees - Maindishes
Sub Category   None
Servings   8 to 10

Ingredients
2 Tbs. black peppercorns, coarsely cracked
2-1/2 tsp. flaky sea salt, such as Maldon
1 Tbs. olive oil; more if needed for searing
4-1/2 to 5 lb. boneless top loin beef roast, fat trimmed to 1/4 inch, patted down,
1/3 cup Champagne vinegar
1/3 cup dry white wine
2 Tbs. finely chopped shallot
1 sprig fresh tarragon; plus 3 Tbs. finely chopped fresh tarragon
12 oz. (1-1/2 cups) unsalted butter, cut into chunks
 
3 large egg yolks
Kosher salt and freshly ground black pepper

Instructions
Roast the beef Combine the pepper and salt on a rimmed baking sheet or cutting board. Rub the oil over the meat to coat it lightly, then roll it in the salt and pepper mixture to coat. Transfer to a rack in a roasting pan. Let sit at room temperature for 1 hour before roasting. Position a rack in the center of the oven, and heat the oven to 300°F. Roast the beef until an instant-read thermometer registers 110°F for rare or 115°F for medium rare, about 1-1/2 hours. Remove the roast from the oven. Let sit, tented loosely with foil, for up to 2 hours.
Make the sauce Up to 2 hours before serving, bring the vinegar, wine, shallot, and tarragon sprig to a boil in a 1-quart saucepan over medium-high heat. Turn the heat down and simmer until the liquid is reduced to 2 Tbs., about 6 minutes. Strain the liquid into a small bowl and discard the solids. If you have less than 2 Tbs. of the vinegar reduction, add enough water to equal 2 Tbs. Melt the butter in the microwave or on the stove over low heat. Put the yolks and vinegar reduction in a blender and blend until the yolks begin to froth. With the motor running, slowly pour in the butter and blend until thickened to the consistency of heavy cream, about 2 minutes. Add the chopped tarragon and season to taste with salt and pepper. If necessary, put the blender jar in a bowl of hot water to keep the sauce warm.
Sear the beef To sear in the oven- Heat the oven to 475°F. Roast until 125°F for rare or 130°F for medium rare, about 10 minutes. Or, to sear on the stove- Heat 2 Tbs. oil in a heavy 12-inch skillet until shimmering hot. Add the beef, and cook, turning and pressing with tongs, until browned all over and, cooked to the desired temperature, about 4 minutes per side. Transfer to a cutting board. Slice and serve with the sauce. Make Ahead Tips The beef can be roasted and then sit at room temperature, tented with foil, for up to 2 hours before the final sear.


Originally Submitted
7/12/2016





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