thought for you...
INGREDIENTS FOR 4 PEOPLE:
- A piece of sirloin and entrcote of about 800g
- 2 tablespoons of olive oil; olive
- Salt and pepper
- Kitchen string to tie the roast beef
FOR THE SAUCE:
- 200G of clarified butter
- 2 egg yolks
- a tablespoon of chopped tarragon
- 1 chopped shallot
- 3 tablespoons of vinegar
- Peppercorns
- salt
PROCEDURE FOR THE ROAST BEEF:
Clean the excess fat from the meat, tie it with string add salt and pepper.
In a saucepan, heat the oil; oil brown the meat well on both sides and put it in a preheated oven at 220°C.
Cook the roast beef for 20 minutes for every kg of meat if rare cooking is desired.
FOR THE SAUCE:
Put the butter in a bowl in a bain-marie and leave it until the watery part has separated from the fat part.
Boil 3 tablespoons of vinegar, with shallots, crushed peppercorns, and tarragon stalks until boiling. yes it will be reduced to about a tablespoon.
Put the yolks in a bowl, filter the reduction, the salt and start whipping in a bain-marie.
When the yolks and the reduction are whipped (like an eggnog), add the clarified butter a little at a time.
When all the butter is melted, incorporated, add the minced tarragon and check for salt.
Serve the sliced roast beef with the bearnaise sauce.
Bon Appetit!
COOKING TOOLS:
- Casserole stainless steel https://www.pentoleprofessionali.it/en/stainless-steel-casseroles/
- Whisk Stainless steel https://www.pentoleprofessionali.it/rusta-in-acciaio-inox-21983
- Bastardella for Bain-marie https://www.pentoleprofessionali.it/it/altre-tipologie/bastardelle