Roast beef sirloin & béarnaise dauphinoise

Name: Roast beef sirloin & béarnaise dauphinoise
Prep time: 45 min
Cook time: 1 h 35 min
Total time: 2 h 20 min
Cuisine: French
Ingredients: 2kg boneless beef sirloin , tied; 2 tbsp olive oil; ½ tbsp black peppercorns; ½ tbsp sea salt; 1 large garlic bulb; 450g baby carrots , halved; 200g watercress; 5 tbsp olive oil; 2 tbsp cider vinegar; 1 tbsp Dijon mustard; ½ tsp caster sugar; 40g unsalted butter , plus extra for the dish; 3 banana shallots , finely chopped; 70ml white wine vinegar; 500ml double cream; 500ml whole milk; 3 large garlic cloves , bashed; small bunch of tarragon , leaves finely chopped, stalks reserved; 1 large egg yolk (freeze the white for another recipe); 1½ kg King Edward potatoes , thinly sliced; 70g gruyère , grated

Instructions

Prep:45minCook:1h 35min

Wow guests with an intensely flavoursome, peppered sirloin joint. Serve alongside our potatoes dauphinoise, enriched with tarragon, shallots and gruyère

Updated at: Mon, 12 Aug 2024 13:53:12 GMT