Dry-aged eump of beef recipe | Delicious | WW TASTE

Ingredients

• 1 x 2.5 kg dry-aged rump of beef
• 4 T Worcestershire sauce
• 4 T extra virgin olive oil, plus extra for drizzling
• Sea salt and freshly ground black pepper
• 1 kg porcini mushrooms
• 100 g watercress
• For the Béarnaise
• 1½ cups verjuice
• 1 T dried tarragon
• ¼ cup tarragon vinegar
• 1 T green peppercorns
• ½ onion, finely chopped
• 3 egg yolks
• 500 g butter, melted
• 10 g fresh tarragon or parsley, roughly chopped
• Sea salt and freshly ground black pepper, to taste