Roast Beef with Bèarnaise Recipe | Sonoma-Cutrer Vineyards

Ingredients

• 1-1/2 tbsp kosher salt
• 2 tbsp freshly and coarsely ground black pepper
• 2 tsp freshly ground fennel seed
• 2 tbsp olive oil plus more for pan searing
• 5 lb boneless top loin beef roast, fat trimmed to 1/4 inch, patted dry
• 1/3 c dry white wine (Bèarnaise Sauce)
• 1/3 c white wine vinegar (Bèarnaise Sauce)
• 2 tbsp chopped shallots (Bèarnaise Sauce)
• 3 tbsp chopped fresh tarragon leaves and stems, divided (Bèarnaise Sauce)
• 8 black peppercorns (Bèarnaise Sauce)
• 3 large egg yolks (Bèarnaise Sauce)
• 2 sticks (1/2 lb or 16 tbs) melted unsalted butter (for Bèarnaise Sauce)
• Sea salt (for Bèarnaise Sauce)
• Freshly ground pepper (for Bèarnaise Sauce)