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Roast beef sirloin & béarnaise dauphinoise

Roast beef sirloin & béarnaise dauphinoise served on a plate

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
Yield: 10
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 Maris Piper potatoes thinly sliced; 70g gruyère grated

Esther Clark

Published: January 27, 2020 at 7:18 PM

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Serves 10

More effort

Prep: 45 mins

Cook: 1 hr and 35 mins

plus resting and infusing

A star rating of 5 out of 5.1 ratingRate

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

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

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

For the dressing

5 tbsp olive oil
2 tbsp cider vinegar
1 tbsp Dijon mustard
½ tsp caster sugar

For the dauphinoise

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 Maris Piper potatoes

thinly sliced
70g gruyère

grated

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Nutrition: Per serving

kcal859
fat61g
saturates31g
carbs26g
sugars7g
fibre5g
protein49g
salt1.4g

Method

step 1

Leave the beef at room temperature for 1 hr before cooking. For the dauphinoise, heat the butter in a saucepan over a medium heat. Once foaming, add the shallots and a pinch of salt and fry for 10 mins or until softened. Add the vinegar and reduce it by half, then pour in the cream and milk. Tip in the garlic and tarragon stalks and bring to a simmer. Take off the heat and set aside to infuse for 30 mins.
step 2

Tip the mixture into a bowl, scoop out the garlic and tarragon stalks, and discard. Whisk through most of the chopped tarragon, the egg yolk and some seasoning. Mix the potato slices through the infused cream until they are fully coated, then arrange in overlapping layers in a buttered 30cm round dish. Pour over any remaining liquid, scatter with the gruyère and set aside.
step 3

Heat the oven to 220C/200C fan/gas 7. Heat the olive oil in a large non-stick pan over a high heat. Add the beef and fry for 5-7 mins, on all sides, until the fat is golden brown. Remove and put in a roasting tin. Bash the peppercorns and salt together with a pestle and mortar, and rub this over the fatty parts of the meat. Cut the garlic bulb in half through the cloves, then add to the tin.
step 4

Turn the oven down to 180C/160C fan/gas 4. Put the beef in the oven to cook for 55 mins-1 hr 5 mins (for medium-rare). Put the dauphinoise on the lower shelf to cook for the same amount of time, then add the carrots to the roasting tin for the last 25 mins. A cooking thermometer should read 55C when the beef is cooked. Cover with foil and leave to rest for 25 mins.
step 5

Make the dressing by whisking all the ingredients together with some seasoning, then toss with the watercress. Serve the beef thinly sliced with the dauphinoise, carrots, the roasted garlic and the lightly dressed watercress leaves.

RECIPE TIPS

BEFORE BAKING

Assemble the dauphinoise up to 24 hrs before baking and bring to room temperature for half an hour before cooking.

USE A THERMOMETER

Get yourself a decent digital probe meat thermometer. This way you’ll be able to get an accurately cooked joint of meat.

ROAST BEEF TAGLIATA

Finely slice any leftover roast sirloin and lay on a platter. Scatter over rocket leaves and parmesan shavings, drizzle with olive oil and squeeze over lemon juice. Scatter over some sea salt and serve.

CHEESE & POTATO PASTIES

Roll out some shortcrust pastry and cut into saucer-sized rounds. Spoon leftover béarnaise dauphinoise into the middle of each. Brush the edges with beaten egg and fold to close. Brush with more egg and bake at 180C/160C fan/gas 4 for 40 mins.

Recipe from Good Food magazine, March 2020

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