Roast rib of beef with sauce Bearnaise & perfect roasties
Method
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Preheat oven to 220°C fan forced (240°C normal).
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Parboil the potatoes in plenty of lightly salted water for 5 mins. Drain well and, when cool enough to handle, scrape all over with fork prongs.
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At the same time, place the beef in a heavy-bottomed tray and generously season. Then sprinkle with oil and smear a good layer of mustard all over the top.
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Pour a little stock into the tray and cook the beef in the oven for 20 mins. Then turn the oven temp. down to 180°C fan forced (200°C normal) and cook for another 30-40 mins, adding more stock to the tray now and then. Remove, loosely cover with kitchen foil and set aside to rest for about 15 mins, before carving.
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Then strain the juices and heat to reduce, adding a little more stock now and again.
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20 mins after putting the beef into the oven, heat a little oil in another heavy-bottomed oven tray with a knob of butter.
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Add the potatoes with a little salt and cook over a medium heat just to start the cooking process, tossing now and again. Then cook in the oven for about 50 mins.
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To make the Béarnaise sauce, put the red onion, white wine, vinegar and tarragon in a small pot. Stir well and reduce by half. Then transfer to a bowl and set aside to cool a little.
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At the same time, gently melt 300 gm butter in a small pot. Remove the foam and pour off, leaving the milky residue behind.
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Add the egg yolks to the reduction and continually whisk in a double boiler over simmering water until lightly thickened.
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Then add the clarified butter, little by little, continually whisking – briefly removing from the heat if getting too hot.
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Serve the beef with a little of the cooking juices and the Béarnaise sprinkled over the top and the potatoes on the side.
Ingredients
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10 medium potatoes, peeled & quartered
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sea salt & freshly ground pepper
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2 kg rib eye roast, at room temperature
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olive oil
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Dijon mustard
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beef stock
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320 gm unsalted butter
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1 heaped tbsp finely chopped red onion
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½ cup dry white wine
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½ cup tarragon (or white wine) vinegar
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2 tbsp dried tarragon
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5 egg yolks
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