John Myers
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Roast Beef with Mustard Herb Crust on Onion and Bacon Potatoes with Carrots and Chimneys
The perfect roast beef with mustard herb crust on onion and bacon potatoes with carrots and chimneys recipe with a picture and simple step-by-step instructions.
Roast beef:
- 2 kg Roast beef
- 3 tbsp Mustard medium hot
- 50 g Colorful pepper
- Thyme
- Rosemary
- Salt and pepper
- 50 g Clarified butter
Béarnaise sauce:
- 200 g Butter
- 4 Pc. Shallots
- 3 Pc. Tarragon branch
- 150 ml White wine
- 4 tbsp White wine vinegar
- 1 tsp Ground pepper
- 4 Pc. Egg yolk
- 1 pinch Salt
- 1 pinch Sugar
- 1 pinch Cayenne pepper
Side dishes:
- 18 Pc. Potatoes
- 800 g Beans
- 10 Pc. Carrots
- 200 g Bacon
- 2 Pc. Onions
- 50 g Butter
- Salt and pepper
Roast beef:
- Score any existing rind crosswise. Season the meat with salt and pepper and sear it on all sides. Place the roast in an ovenproof dish, rub with the herbs, mustard and the pepper mixture. Oven: Top / bottom heat 80 ° for approx. 3 hours up to a core temperature of 58 ° -64 °, then leave to rest for at least 10 minutes.
Béarnaise sauce:
- Melt the butter in the pan, dice the shallots. Put half of the tarragon with white wine, vinegar, shallots and pepper in a saucepan and reduce to 100 ml. Finely chop the rest of the tarragon. Beat the reduction and egg yolks over a water bath for 3-4 minutes. Carefully stir the butter into the egg yolk mixture. Season to taste with tarragon salt, cayenne pepper and sugar.
Vegetables:
- Boil potatoes as jacket potatoes. Fry the peeled potatoes with bacon and onions. Cook the beans and carrots al dente, season with butter, salt and pepper and serve.
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