Name: Strip loin of beef with bernaise sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: Beef
Ingredients: 2.00 kg loin of beef cut into strips; 30.00 ml fresh chillies 573; 30.00 ml soy sauce; 45.00 ml mustard powder; freshly ground black pepper; asparagus steamed to serve; 30.00 ml wine dry white; 15.00 ml vinegar tarragon; 15.00 ml dried tarragon; 10.00 ml onion chopped; 3.00 eggs just the yolks; 10.00 ml lemon juice; salt and white pepper; 125.00 g butter melted; 15.00 ml fresh chives chopped

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Ingredients (15)

2.00 kg	loin of beef — cut into strips
30.00 ml	fresh chillies — 573
30.00 ml	soy sauce
45.00 ml	mustard — powder
	freshly ground black pepper
	asparagus — steamed to serve

QUICK BERNAISE SAUCE

30.00 ml	wine — dry white
15.00 ml	vinegar — tarragon
15.00 ml	dried tarragon
10.00 ml	onion — chopped
3.00	eggs — just the yolks
10.00 ml	lemon juice
	salt and white pepper
125.00 g	butter — melted
15.00 ml	fresh chives — chopped

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Method:

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.