Roast Beef with Bearnaise Sauce

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.

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:
150g Mainland Salted Butter, cubed
½ cup DYC White Wine Vinegar
⅓ cup water
½ cup shallots, thinly sliced
1 ¼ 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

For the Beef: Preheat oven to 200C.
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.
Once seared, tuck thyme, rosemary and sage underneath the strings. Season with salt and pepper, then place on a roasting dish.
Roast for 60 mins for rare, 75 mins for medium rare or 90 mins for well done. Cover with foil and let rest for 20 mins before carving.
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.
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.
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.
Serve roast beef with bearnaise sauce. Divine.
Print Friendly, PDF & Email