Strip loin of beef with bernaise sauce

Recipe from: 12/1/1999 12:00:00 AM
Ingredients 16
Servings 8
Time 15 minutes

Ingredients

  • 2
    kg
    strip loin of beef
  • 30
    ml
    olive oil
  • 30
    ml
    soy sauce
  • 45
    ml
    mustard powder
  • coarsely ground black pepper
  • steamed fresh asparagus, to serve
  • QUICK BERNAISE SAUCE
  • 30
    ml
    dry white wine
  • 15
    ml
    tarragon vinegar
  • 15
    ml
    dried tarragon
  • 10
    ml
    chopped onion
  • 3
    egg yolks
  • 10
    ml
    lemon juice
  • good pinch salt and white pepper
  • 125
    g
    melted butter
  • 15
    ml
    snipped chives
 

Method

30‑40 minutes
 
Cut the fat on the beef in a criss-cross pattern. Make a paste with oil, soy sauce and mustard and brush over the beef. Sprinkle with black pepper. Place on a grid in a baking tray and cook in preheated 200 °C oven for 30 to 40 minutes depending on thickness of meat and whether you wish it to be cooked rare or medium rare. Meat tends to shrink and plump in cooking so allow for this in timing. The meat can always be checked by removing from the oven and making a cut in the centre. Make allowance for the beef to continue cooking during the cooling process. Strip loin of beef can be cooked with great success on the open fire. BERNAISE SAUCE: Reduce wine, vinegar, tarragon and onion to 15 ml over a low heat. Blend yolks, add lemon juice, seasoning and reduced wine to yolk mixture. Slowly dribble in butter while motor is running. This makes 250 ml and will probably seem a little runny but will thicken on cooling. Allow to cool and fold in chives. Chill until ready to serve. Serve with sliced meat and steamed asparagus.
 

Read more on: roast  |  beef
 

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