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