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Herbed roast beef with bearnaise sauce and marsala jus
Herbed roast beef with bearnaise sauce and marsala jus
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Tender roast beef served with rich bearnaise and marsala sauce.
Ingredients:
  • 500.00 ml chopped fresh continental parsley
  • 125.00 ml chopped fresh tarragon
  • 82.50 ml chopped fresh chives
  • 2 garlic cloves, coarsely chopped
  • 60ml (1/4 cup) olive oil
  • 2 (about 600g each) beef eye fillets, excess fat trimmed
  • 18.20 gm olive oil, extra
  • 20.00 ml plain flour
  • 60ml (1/4 cup) marsala
  • 250ml (1 cup) beef stock
  • 1 French shallot, peeled, finely chopped
  • 60ml (1/4 cup) white wine vinegar
  • 60ml (1/4 cup) white wine
  • 1 tsp dried tarragon
  • Pinch of white pepper
  • 3 egg yolks
  • 200g butter, cut into 2cm pieces
  • 20.00 ml chopped fresh tarragon
Instructions:
  • Combine the parsley, tarragon, chives, garlic, and oil in a food processor, and blend until you achieve a smooth consistency. Then, transfer the mixture to a small bowl.
  • Lay the beef fillets on a clean work surface. Make a lengthwise cut three-quarters deep along the side of each fillet. Spread half of the parsley mixture over each fillet, season with pepper, then fold each fillet to enclose the filling. Secure the fillets with kitchen string at 2cm intervals.
  • 1. Preheat oven to 180°C. 2. Heat more oil in a large frying pan over high heat. 3. Season the beef with salt and pepper. 4. Place beef in the pan, cook for 5 minutes until browned all sides. 5. Transfer beef to a roasting pan and roast in the oven for 30 minutes for medium doneness. 6. Let the beef rest covered with foil on a plate for 10 minutes before serving.
  • For the bearnaise sauce, simmer shallot, vinegar, wine, dried tarragon, and pepper in a saucepan until reduced to 1 tablespoon. Strain into a bowl, discarding the shallot mixture.
  • Set the bowl of reserved liquid over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Add the egg yolks and whisk vigorously for 2 minutes until pale and frothy. Gradually add the butter, whisking continuously until the mixture thickens and is fully incorporated. Take it off the heat and gently mix in the fresh tarragon.
  • Pour out the pan juices from the roasting pan, saving 1 tablespoon. Put the roasting pan with the reserved juices over medium heat and sprinkle in the flour. Stir for 1 minute until bubbling. Slowly pour in the marsala, scraping the pan with a wooden spoon to loosen any flavorful bits. Pour in the stock, bring to a boil, and simmer for 5 minutes until the sauce thickens slightly, stirring occasionally.
  • Arrange thick slices of the beef on serving plates, generously drizzle with the flavorful jus, and finish by spooning over the velvety bearnaise sauce.

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