Roast Beef with Yorkshire Puddings and Bearnaise Sauce


Roast Beef with Yorkshire Puddings and Bearnaise Sauce

Everybody likes a perfectly cooked yorkshire pudding and a creamy béarnaise sauce.make this traditional Roast Beef With Yorkshire Puddings and Bearnaise Sauce recipe to bring something different to your Christmas feast or Sunday roast.

Roast Beef with Yorkshire Puddings and Bearnaise Sauce Recipe

Serves 4


2 tbsp olive oil

800g piece whole eye fillet

750g Brussels sprouts, trimmed

2 tsp olive oil

3 bacon rashers, rind removed, finely chopped

1/4 cup toasted hazelnuts, roughly chopped

Bearnaise Sauce

1/3 cup white wine vinegar

2 shallots, finely chopped

6 black peppercorns

1 tsp dried tarragon

3 egg yolks

125g butter, melted

Yorkshire Puddings

2/3 cup plain flour

1 tsp sea salt flakes

2 eggs (extra)

3/4 cup milk


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 and cover to keep warm.

To make Bearnaise Sauce, place vinegar, shallots, peppercorns and tarragon in a saucepan over medium heat. Simmer until reduced to 2 tbsp. Drain through a sieve, reserving liquid. Place egg yolks and vinegar mixture in a food processor. With motor running, slowly add butter until a smooth sauce forms.

To make Yorkshire Puddings, 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 and cook for 12-15 minutes or until puffed and golden.

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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