Roast Beef with Bearnaise Sauce

Name: Roast Beef with Bearnaise Sauce
Ingredients: Pure South Whole Beef Rib Eye (approx 1.5kg); 2 garlic cloves (minced); 10 Superb Herb Thyme & Rosemary sprigs; Handful of Superb Herb Sage; Olivado Avocado Oil Infused With Rosemary; Zest of 1 orange & lemon; Mrs Rogers Coarse Sea Salt & Black Pepper; 150 g Mainland Salted Butter (cubed); 1/2 cup DYC White Wine Vinegar; 1/3 cup water; 1/2 cup shallots (thinly sliced); 1 1/4 cups Superb Herb Texas Tarragon (roughly chopped); 1/2 tsp Mrs Rogers Black Peppercorns; 3 Woodland Egg yolks; Pair with Montana Reserve Pinot Noir 2018

We're bringing you a real show-stopper with our roast beef with bearnaise sauce. It's the perfect dish to wow your guests. Whip up the sauce while the beef is roasting. Bearnaise is a classic French sauce that pairs perfectly with red meat.

Recipe Video

What you need

Ingredients

For the Beef

Pure South Whole Beef Rib Eye approx 1.5kg
2 garlic cloves minced
10 Superb Herb Thyme & Rosemary sprigs
Handful of Superb Herb Sage
Olivado Avocado Oil Infused With Rosemary
Zest of 1 orange & lemon
Mrs Rogers Coarse Sea Salt & Black Pepper

For the Bearnaise Sauce

150 g Mainland Salted Butter cubed
1/2 cup DYC White Wine Vinegar
1/3 cup water
1/2 cup shallots thinly sliced
1 1/4 cups Superb Herb Texas Tarragon roughly chopped
1/2 tsp Mrs Rogers Black Peppercorns
3 Woodland Egg yolks
Pair with Montana Reserve Pinot Noir 2018

Directions

1
For the Beef: Preheat oven to 200C.
2
Tie rib eye with string at 5cm intervals. Rub with garlic, orange zest and avocado oil. BBQ or sear on a high heat until browned all over.
3
Once seared, tuck thyme, rosemary and sage underneath the strings. Season with salt and pepper, then place on a roasting dish.
4
Roast for 60 mins for rare, 75 mins for medium rare or 90 mins for well done. Rest the cooked meat for 20 minutes with baking paper and a tea towel instead of tin foil. This will keep your meat warm, juicy and succulent.
5
For the Bearnaise Sauce: Add fresh chopped tarragon, the black peppercorns, white wine vinegar, water and shallots to a saucepan and bring to a simmer on medium heat. Turn down to medium low heat and reduce liquids down to 3 tbsp, about 15 mins. Strain, keeping the liquid, and set aside.
6
Melt the butter in a saucepan or microwave until bubbling. Wait for a minute for the butter to ?clarify?, meaning the milk solids separate from the golden butter liquid.
7
In a food processor, blitz the egg yolks and hot vinegar mixture and blitz for 1 minute. Slowly drizzle in the hot clarified butter while the food processor is on full speed. Once all the clarified butter is added, keep blitzing for another 2-3 minutes.
8
Serve roast beef with bearnaise sauce. Divine.