Preparation time is 30minutes
Cook time is 10minutes
Total time is 40minutes
Serve is for 10 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
10
- 200grams unsalted butter, melted
- 2 shallots, finely chopped
- 1/4 cup white wine vinegar
- 60grams rocket leaves
- 500grams rare roast beef, sliced
- 3 egg yolks
- 2 1/2tablespoons tarragon, finely chopped
- 1teaspoons lemon juice
- 2 crusty baguette
Nutrition per serving
1800kJ
Protein
18.4grams
Sugars
2.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Combine vinegar, shallot and 11/2 tbs tarragon in a small saucepan. Bring to the boil. Reduce heat and simmer rapidly until reduced to 1 tbs liquid. Strain, pressing on solids to extract juices and cool.
Step 2 of 4
To make béarnaise, place egg yolks in bowl of a small food processor. Add cooled vinegar. Pulse to combine.
Step 3 of 4
With motor running, gradually add melted butter. Add lemon juice, then season with salt and pepper and stir in remaining tarragon. Transfer to a jug and refrigerate for 45 minutes to firm up slightly.
Step 4 of 4
Slice baguettes into 3cm thick slices. Spread with béarnaise sauce. Top with with rocket, beef and drizzle with remaining béarnaise. Season with salt and pepper.
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