Roast Beef with Bèarnaise Recipe | Sonoma-Cutrer Vineyards
For a truly special meal, make this recipe - using the Reverse Searing Method - your centerpiece.
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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)
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