Roast beef with anchovy and parsley bearnaise

With tender, juicy slices of roast beef and scrumptious bearnaise sauce, this is another French concoction that looks and tastes like a masterpiece.
Roast beef with anchovy and parsley bearnaise
1H 10M


Roast beef
Anchovy and parsley bearnaise


Roast beef

1.Tie beef with kitchen string at 2cm intervals. Divide oil, garlic and thyme between two large, resealable plastic storage bags. Add beef and seal bags. Rub marinade over beef. Refrigerate for 1 to 2 days, rubbing the marinade over the beef occasionally.
2.Preheat oven to 180°C. Heat a large baking dish over a high heat, add a little of the marinade oil and cook beef until browned all over.
3.Transfer to oven, cook for about 1 hour for medium rare, or 1 hour 20 minutes for medium to well done. Brush with pan juices and remove from oven, cover with foil. Stand for 15 minutes before slicing thinly.
4.Make bearnaise sauce (see below). Serve the beef with anchovy and parsley bearnaise and extra fresh thyme, if desired.

Anchovy and parsley bearnaise

5.Simmer vinegar, bay leaves and peppercorns in a small saucepan until vinegar is reduced by half. Strain, discarding bay leaves and peppercorns.
6.Place egg yolks in a heatproof bowl over a pan of simmering water, do not allow water to touch base of bowl. Whisk in the reduced vinegar. Place pan over low heat so water is barely simmering.
7.Add butter gradually in a thin stream, whisking constantly until the mixture is thickened. Stir in garlic, anchovies and parsley. Cover tightly, refrigerate.
8.When ready to serve, place bearnaise over a pan of simmering water and stir until just heated through, do not overheat. If sauce curdles, place an egg yolk into a clean bowl and gradually whisk in curdled mixture until combined.

If you like, beef can be roasted up to 8hrs ahead and served cold instead, and bearnaise can be made up to 1 day ahead. If bearnaise sauce thickens on standing, whisk in about 2 tablespoons of boiling water to adjust consistency.


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