Wednesday, December 13, 2006
Category: Entree, Meat
Portion: Serves 8
1 kg medium potatoes, cut into 1 cm thick slices
1 tbsp unsalted butter
1/4 cup olive oil
2 tbsp finely chopped fresh chives
750g beef eye fillet or tenderloin (about 1.5 lb)
400g tomatoes on the vine
400g baby carrots
1/3 cup white wine vinegar
1/2 tsp black pepper corns
2 green onions, chopped finely
3 egg yolks
1/2 cup unsalted butter, melted
1 tsp dried tarragon
Preheat oven to 400F
Heat butter and half of the oil in large frying pan; fry potato, turning occasionally, until browned lightly. (You may need to do this in batches). Transfer potatoes to a roasting tray lined with non-stick aluminum foil, sprinkle top with chives. Set aside.
Heat remaining oil in a medium oven-proof pot, sear beef on all sides, until browned all over. Place pot in oven; roast beef, 20 minutes, or until beef is cooked as desired.
Meanwhile, place tomatoes on the roasting tray with the potatoes and roast along with the beef. Remove from oven when beef is done, or when tomatoes and potatoes are tender. Cover to keep warm.
Meanwhile, steam carrots, broccoli and zucchini until just tender, about 10 minutes.
Serve sliced beef with potato and vegetables on a large serving platter, accompanied with sauce.
To make Bearnaise Sauce
Combine vinegar, peppercorns, tarragon and onion in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes or until liquid has reduced by half. Strain over medium heatproof bowl; discard peppercorns and onion.
Whisk yolks into liquid in bowl until combined. Set bowl over medium saucepan of simmering water; gradually whisk in melted butter in thin stead stream until mixture thickens slightly. Remove from heat; stir in tarragon. Cover to keep warm.
This dish is named after the 19th-century author Francoise Chateaubriand. It has always been a special occasion dish.
Use a meat thermometer to make sure the beef is cooked to the desired doneness.