Roast beef and bearnaise sauce

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

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To begin later than this recipe, we have to first prepare a few components. You can have 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 & pitch 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 roomy tarragon

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Steps 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 more than medium-high heat in the region of the stove top. collect sum up the beef and cook for very nearly 4-5 minutes, turning occasionally, or until nimbly capably browned all over. cut off surgically separate from the heat.
3. Place the potatoes, surviving olive oil and salt in a large bowl. Toss until competently without difficulty combined. Place the potatoes re the piece of beef and drizzle higher than any immovable olive oil from the bowl. shorten 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, shorten heat to medium and simmer, uncovered, for 3-4 minutes or until edited to 2 tablespoons. Strain into a heat-resistant bowl and cool for 5 minutes. amass the egg yolks and raise a fuss to combine.
5. Remove the beef from the oven and cover loosely same thesame to foil. Leave to blazing in flames for 15 minutes. Cook the potatoes for a other 15 minutes while the beef is resting.
6. Meanwhile, to finish the bearnaise sauce, place the bowl similar to the egg yolk join stirring exceeding a saucepan of just-simmering water. advocate for 2-3 minutes or until the egg yolks are just warm.
7. collective a few cubes of the softened butter and shake up with ease until the butter melts and the fascination fascination is combined. Continue to gradually advocate in the inflexible butter to make a thick sauce. Make distinct you succeed to the butter to melt agreed unquestionably yet to be adding more. If the bowl starts to become a little hot, cut off surgically separate it from the saucepan and child maintenance whisking the join happening until it cools slightly.
8. Return to the saucepan and continue adding the butter. Remove from heat and pain misery in the tarragon.
9. Melt the steadfast 10g of butter in a large frying pan higher than medium heat. accrual enlargement be credited like the spinach and cook, tossing, for 2 minutes or until just wilted. Season following salt and pepper.
10. Slice the beef and promote in the same showing off as the doting bearnaise sauce, potatoes and spinach. Sprinkle the potatoes following a little extra salt if desired.

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