Roast beef rib with béarnaise
The Australian Women's Weekly August 2007
Roast beef rib with béearnaise
Cooking time: More than 1 hour
Course: MainFavourite flavours: Beef
Roast beef rib with béearnaise
INGREDIENTS
2.5kg standing rib of beef (bone in rib or baron of beef)
1 tablespoon olive oil
sea salt flakes
mustard béeARNAISE
1 small golden shallot, chopped finely
1 tablespoon coarsely chopped fresh
tarragon leaves
1 teaspoon whole black peppercorns
2 tablespoons white wine vinegar
3 egg yolks
250g unsalted butter, melted
1 tablespoon finely chopped fresh tarragon leaves, extra
1 tablespoon seeded mustard
sea salt and freshly ground white pepper
METHOD
Preheat the oven to hot (220°C/200°C fan-forced). Tie the beef with kitchen string at 2cm intervals. Place the beef in a large roasting dish, brush the roast with oil; sprinkle with salt.
Roast beef in a hot oven for 15 minutes. Reduce the heat to moderate (180°C/160°C fan-forced). Roast, uncovered, for about 1 hour for medium rare or until the beef is cooked as desired. For accuracy, use a meat thermometer: rare – 60°C; medium - 65°C-70°C; well done - 75°C. Remove the beef from the oven; cover with foil to keep warm. Stand for 20 to 30 minutes.
Mustard Béearnaise: Place shallot, tarragon, peppercorns and vinegar in a small saucepan. Bring to the boil, simmer, uncovered, until reduced by half. Strain into a medium heatproof bowl.
Bring a medium saucepan half-filled with water to a gentle simmer. Place the bowl over the saucepan (ensuring that the base of the bowl does not touch the water); add egg yolks. Whisk vigorously until egg yolks are frothy. To avoid scrambling the eggs, remove the bowl from the heat periodically if the bowl gets too hot.
Slowly whisk in the melted butter, leaving behind white milk solids that are settled at the bottom. Whisk vigorously while incorporating.
Stir in extra tarragon and mustard, season well with salt and pepper. Cover tightly and keep warm until serving.
Not suitable to freeze. Butter suitable to microwave.
COOK'S NOTE: Don't try to reheat the Béearnaise as it will curdle. If the Béearnaise is too thick, whisk in a few tablespoons of boiling water. If it does curdle, remove it from the heat. Whisk an egg yolk in a clean bowl then gradually whisk the curdled mixture into the egg yolk, whisking constantly.
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