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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