Roast Beef With Bearnaise Sauce

You wont be able to resist this delicious family feast.

The ingredient of Roast Beef With Bearnaise Sauce

• 1 3kg beef scotch fillet see notes
• 2 tsp rice bran oil
• 1 2 cup white wine vinegar
• 4 eschalots finely chopped
• 1 2 cup fresh tarragon finely chopped see notes
• 8 black peppercorns
• 6 egg yolks
• 325g butter chilled cut into cubes
• 2 tbsp lemon juice

The Instruction of roast beef with bearnaise sauce

• preheat oven to 220c 200c fan forced rub beef with oil season with salt and pepper heat a large frying pan over high heat add beef cook for 6 to 8 minutes or until browned all over transfer to a roasting pan roast for 35 minutes for rare or until cooked to your liking cover loosely with foil stand for 15 minutes to rest
• meanwhile make bearnaise sauce place vinegar eschalot 1 3 cup tarragon peppercorns and 1 3 cup cold water in a medium saucepan over medium high heat cook for 6 to 8 minutes or until reduced to 2 tablespoons of liquid strain into a large heatproof bowl discard eschalot tarragon and peppercorns
• place vinegar mixture in the heatproof bowl over a saucepan of simmering water making sure base doesnt touch water add egg yolks whisk constantly for 1 to 2 minutes or until thickened gradually add butter a few cubes at a time whisking after each addition be careful not to overheat and cook egg yolks season with salt and pepper remove from heat whisk in lemon juice stir in remaining tarragon transfer to a serving bowl cover loosely with foil to keep warm
• slice beef into 8 equal pieces divide among plates and drizzle with sauce

Nutritions of Roast Beef With Bearnaise Sauce

fatContent: 583 877 calories
saturatedFatContent: 47 5 grams fat
carbohydrateContent: 27 1 grams saturated fat
sugarContent: 0 2 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 39 9 grams protein
sodiumContent: 287 milligrams cholesterol

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