Bearnaise Roast Beef Recipe

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
Servings4Cuisine
CourseMethod
SpecialityMain Ingredient

Ingredients

 Beef eye fillet2 Pound, trimmed of fat
 Cracked black peppercorns1 Tablespoon
 Ground cardamom2 Teaspoon
 Garlic2 Clove (10 gm), crushed
 Oil2 Tablespoon
For bearnaise sauce
 Tarragon vinegar1 1⁄2 Tablespoon
 Lemon juice1 1⁄2 Tablespoon
 Egg yolks5
 Butter1⁄2 Pound (250 Gram)
For stuffed potatoes
 Potatoes8 , cooked
 Sour cream1⁄2 Cup (8 tbs)
 Spring onions4 , finely chopped
 Ground cumin1 Teaspoon
 Grated mature cheddar cheese1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 1334 Calories from Fat 772

% Daily Value*

Total Fat 87 g134.1%

Saturated Fat 43.9 g219.3%

Trans Fat 0 g

Cholesterol 504.5 mg

Sodium 221 mg9.2%

Total Carbohydrates 82 g27.4%

Dietary Fiber 11 g43.8%

Sugars 4.8 g

Protein 61 g122%

Vitamin A 42% Vitamin C 144.3%

Calcium 21.6% Iron 32.2%

*Based on a 2000 Calorie diet

Directions

1. Tie beef with string to hold it in shape during cooking. Roll in combined pepper, cardamom and garlic (a).
2. Heat oil in a baking dish, add beef, bake in hot oven for 20 minutes or until cooked as desired, turning beef occasionally. Allow to cool, serve sliced with Bearnaise sauce and stuffed potatoes.
3. To make Bearnaise sauce, simmer vinegar and lemon juice in a small saucepan until reduced to 2 tablespoons, cool. Blend or process egg yolks and vinegar mixture until frothy. With motor running gradually drizzle in hot melted butter (b). Stand, covered, at room temperature.
4. To make stuffed potatoes, cut top from potatoes, reserve. Scoop flesh from center, mash well with a fork, stir in sour cream, spring onions, cumin and cheese. Spoon back into potatoes (c), replace lids. Bake in moderate oven for 20 minutes or until heated through.
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