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🍽️ Roastbeef mit Root Vegetables and Béarnaise Sauce

930 kcal · 30 min · 4 servings

Ingredients

• 2 carrots
• 2 parsley roots
• 4 small beets
• olive oil
• 2 sprigs rosemary
• salt
• pepper (from the mill)
• 750 g beef fillet, trimmed and ready for cooking (middle piece)
• 250 g butter
• 5 stalks tarragon
• 5 stalks chervil
• 150 ml dry white wine
• 2 tbsp white wine vinegar
• 3 peppercorns
• 2 egg yolks
• salt
• pepper (from the mill)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius using the top and bottom heat setting.
2. 2. Peel the carrots, parsley roots, and beetroots.
3. 3. Cut the vegetables lengthwise into quarters or in half.
4. 4. Spread the vegetables out on a baking sheet or in a baking dish.
5. 5. Drizzle 1 to 2 tablespoons of oil over the vegetables.
6. 6. Add the rosemary.
7. 7. Season everything with salt and pepper.
8. 8. Bake the vegetables in the oven for about 15 minutes.
9. 9. Rinse the meat briefly.
10. 10. Pat the meat dry with a kitchen towel.
11. 11. Season the meat all over with salt and pepper.
12. 12. Heat 1 to 2 tablespoons of oil in a frying pan.
13. 13. Sear the meat in the hot oil.
14. 14. Place the meat with the vegetables.
15. 15. Cook the meat and vegetables together in the oven for another 30 minutes.
16. 16. Watch for the desired level of doneness and adjust the time if needed.
17. 17. Turn the vegetables and meat occasionally in the oven.
18. 18. Melt the butter in a saucepan.
19. 19. Remove the butter from the heat once it is melted.
20. 20. Rinse the herbs.
21. 21. Shake the herbs dry.
22. 22. Pluck the leaves off the stems.
23. 23. Chop the herbs finely.
24. 24. Put the wine, vinegar, crushed peppercorns, and herb stems into a small saucepan.
25. 25. Reduce the mixture to about 80 milliliters.
26. 26. Put the egg yolks into a mixing bowl.
27. 27. Pour the reduced liquid through a sieve into the egg yolks.
28. 28. Season the mixture with salt.
29. 29. Place the bowl over a bowl of hot water (bain-marie).
30. 30. Whisk the mixture until creamy.
31. 31. Remove the bowl from the heat.
32. 32. Stir in the lukewarm butter drop by drop at first.
33. 33. Then stir in the butter in a thin stream.
34. 34. Keep stirring until the sauce shines.
35. 35. Stir the finely chopped herbs into the sauce.
36. 36. Taste the sauce and adjust with salt and pepper.
37. 37. Take the meat and vegetables out of the oven.
38. 38. Let the meat rest for a short time.
39. 39. Slice the meat.
40. 40. Plate the meat and vegetables.
41. 41. Deglaze the pan drippings with a little water.
42. 42. Drizzle the liquid over the meat.
43. 43. Serve the sauce separately.

Nutrition per serving

• kcal: 930
• Protein: 47 g · Fett/Fat: 72 g · Carbs: 20 g