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Bearnaise Roast Beef

Holiday.Cook's picture
Ingredients
  Beef eye fillet 2 Pound, trimmed of fat
  Cracked black peppercorns 1 Tablespoon
  Ground cardamom 2 Teaspoon
  Garlic 2 Clove (10 gm), crushed
  Oil 2 Tablespoon
For bearnaise sauce
  Tarragon vinegar 1 1⁄2 Tablespoon
  Lemon juice 1 1⁄2 Tablespoon
  Egg yolks 5
  Butter 1⁄2 Pound (250 Gram)
For stuffed potatoes
  Potatoes 8 , cooked
  Sour cream 1⁄2 Cup (8 tbs)
  Spring onions 4 , finely chopped
  Ground cumin 1 Teaspoon
  Grated mature cheddar cheese 1⁄4 Cup (4 tbs)
Directions

1. Tie beef with string to hold it in shape during cooking. Roll in combined pepper, cardamom and garlic (a).
2. Heat oil in a baking dish, add beef, bake in hot oven for 20 minutes or until cooked as desired, turning beef occasionally. Allow to cool, serve sliced with Bearnaise sauce and stuffed potatoes.
3. To make Bearnaise sauce, simmer vinegar and lemon juice in a small saucepan until reduced to 2 tablespoons, cool. Blend or process egg yolks and vinegar mixture until frothy. With motor running gradually drizzle in hot melted butter (b). Stand, covered, at room temperature.
4. To make stuffed potatoes, cut top from potatoes, reserve. Scoop flesh from center, mash well with a fork, stir in sour cream, spring onions, cumin and cheese. Spoon back into potatoes (c), replace lids. Bake in moderate oven for 20 minutes or until heated through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday
Ingredient: 
Beef
Servings: 
4

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