Roast beef sirloin & béarnaise dauphinoise recipe | Good Food
Wow guests with an intensely flavoursome, peppered sirloin joint. Serve alongside our potatoes dauphinoise, enriched with tarragon, shallots and gruyère
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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
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