Main courses

Rib of beef, Bearnaise sauce

28 January 2019

If you are a meat lover, this recipe is gonna make you cry. Unfortunately, once you’ve tasted this bearnaise sauce, it’s going to be difficult to find such a perfect one in a restaurant…

Another potential danger with the public release of this recipe is the risk of loosing some of your friends, as they are able to do it by themselves…

In that case, choose vegan friends…


For four people

  • 1 nice rib of beef
  • 2 tsp of marmite (or cénovis)
  • 1 bunch of tarragon
  • 4 shallots
  • 10 tbsp of dry white wine
  • 6 tbsp of cider vinegar
  • 4 egg yolks
  • 250g (1 cup) of salted butter
  • Fleur de sel
  • Ground pepper
  • Sweet paprika
  • Rattes potatoes (medium size)

Prepare the bearnaise sauce

In a pan, place the chopped shallots and tarragon. If you don’t have fresh tarragon, use 2 tbsp of dried tarragon instead. Add the white wine and the vinegar and cook ovee low heat, until the liquid has evaporated. Let cool for two minutes, add the egg yolks and mix. Bake in the double boiler, stirring constantly, and add the butter gradually. The mixture slowly thickens. Il the heat is too strong, remove from heat a little bit, to avoid the sauce to turn and separate. If this happens, see below how to repair it.


Prepare the potatoes
(Count 3 or 4 potatoes per person)

One by one, place them between to Chinese sticks, and cut slits. The knife blade will be stopped by the Chinese sticks and the potatoes will remain together. Place them in an ovenproof dish, sprinkle with Fleur de sel and sweet paprika, drizzle with olive oil and bake for 45 to 60 minute, stirring occasionally until the potatoes are golden brown.


Prepare the rib of beef

Spread the marmite (or cénovis) on both sides, add a pinch of Fleur de sel, and briefly sear in a pan, then roast in the preheat oven (250°C (480°F)). Bake 10 minutes if the rib is 4 centimeters thick, and 12 minutes if it’s 5 or 6. Remove from oven and wrap in aluminum foil. Keep the meet in the aluminum foil as long as the baking part (10 to 12 minutes).

In the meantime, reheat the bearnaise very slowly, in the double boiler or in a micro-waves.

If you use a micro-waves, heat 5 seconds at a time, and stir between.

Serve immediately


How to restore a failed béarnaise sauce :

Place one tbsp of the sauce in a boil, and add one tbsp of hot water. Mix. The sauce should recover a better appearance. Add another tbsp of the sauce and continue mixing. Add gradually all the sauce, mixing constantly until it’s smooth again.


Plate: Bulle @ Bernardaud

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