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Roast Beef with Yorkshire Puddings and Bearnaise Sauce

Roast Beef With Yorkshire Puddings And Béarnaise Sauce recipe, brought to you by MiNDFOOD.

Roast Beef with Yorkshire Puddings and Bearnaise Sauce

Serves 4

2 tbsp olive oil

800g piece whole eye fillet

1/3 cup white wine vinegar

2 eschallots, finely chopped

6 black peppercorns

1 tsp dried tarragon

3 egg yolks

125g butter, melted

2/3 cup plain flour

1 tsp sea salt flakes

2 eggs (extra)

3/4 cup milk

750g brussels sprouts, trimmed

2 tsp olive oil

3 bacon rashers, rind removed, finely chopped

1/4 cup toasted hazelnuts, roughly chopped

1 Preheat oven to 220°C. Heat oil in a frying pan over medium heat. Season beef with salt and pepper. Cook, turning, until browned. Roast for 20-25 minutes for medium rare 
or until cooked to your liking. Transfer to 
a baking tray; cover to keep warm.

2 Place vinegar, eschallots, peppercorns and tarragon in a saucepan over medium heat. Simmer until reduced to 2 tbsp. Drain through a sieve, reserving liquid.

3 Place egg yolks and vinegar mixture in a food processor. With motor running, slowly add butter until a smooth sauce forms.

4 Drain pan juices from beef. You will need 1/2 cup juice; top up with olive oil if needed. Place an 8-hole 1/3-cup capacity muffin pan in oven for 10 minutes. Place 1 tbsp beef juice into each muffin hole. Place in oven for 5 minutes. Combine flour and salt in a bowl. Whisk in extra eggs and milk. Spoon into muffin holes. Return to oven; cook for 12-15 minutes or until puffed and golden.

5 Meanwhile, cook sprouts in boiling water for 12-15 minutes or until tender. Drain. Return saucepan to heat. Add oil and bacon. Cook for 4 minutes. Stir in hazelnuts. Sprinkle sprouts with bacon mixture. Slice beef. Serve with Yorkshire puddings, béarnaise sauce and brussels sprouts.

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