- Serves: 4-6
- Cook Time: 30 minutes
- Prep Time: 40 minutes
- Effort: medium
- 1 x 800-900 g ribs of beef
- 1 tsp mustard powder
- 200 g cep mushrooms, quartered
- 500 g potatoes, peeled, parboiled and refreshed
- 2 tbsp goose fat
- 2 sprigs rosemary
- 4 cloves garlic
- butter, for frying
- sea salt
- finely ground black pepper
For the béarnaise sauce
- 2 egg yolks
- 110 g butter
- 2 shallots, roughly chopped
- 1 tbsp tarragon, roughly chopped
1. Preheat the oven to 180C/gas 4.
2. Rub the beef with salt, pepper and mustard powder, then place on a hot pan or griddle. Cook without turning for 5 minutes, then turn and cook for 2 minutes before transferring to the oven for another 6 minutes. Remove from the oven and leave to rest for 10 minutes.
3. Fry the ceps in butter until golden on the edges and season.
4. Cut the potatoes into chunks. Fry gently in goose fat together with the garlic, rosemary and seasoning for 15-20 minutes until they are crunchy and golden.
5. To make the béarnaise sauce: melt the butter in a small pan. Place the egg yolks in a mini food processor along with the shallots. Give the mix a quick blend in a food processor. Slowly drizzle in the melted butter and blend until the mixture becomes thick and creamy. Add the tarragon at the end and mix in.
6. Slice the beef into 6 pieces and arrange on a big platter. Surround with the ceps and potatoes, and serve with the béarnaise in a jug on the side.
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