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Welsh Rib of Beef & Bearnaise Sauce
Rare Recipe from The Harbourmaster Hotel in Aberaeron
The Harbourmaster has been in the Good Food Guide since it opened in 2002. Their team of enthusiastic chefs produce a seasonal menu using as much local produce as possible. Favourites include a rib of Welsh beef, locally landed lobster and spider crab and Welsh beef burgers.
Welsh Rib of Beef & Bearnaise Sauce (serves 4)
A great plate for sharing !
INGREDIENTS - BEEF
- Rib of Welsh beef – ask your local butcher for advice. Allow 225g per person.
- ½ bulb garlic
- Thyme
- Good knob of unsalted butter
- Splash of oil
METHOD - BEEF
- Seal the beef all over in a pan with a little oil, add the garlic, thyme and butter and cook in a preheated oven at 190°C.
- For rare - allow 35 minutes per kilo plus 15 minutes. For medium - allow 35 minutes per kilo plus 20 minutes.
- Allow to rest for the same time as the cooking time.
INGREDIENTS - BEARNAISE SAUCE
- 4 egg yolks - free range
- 225g melted Welsh salted butter
- Fresh tarragon
INGREDIENTS - THE REDUCTION
- 3 tsp white wine vinegar
- 6 black peppercorns
- 1 bay leaf
METHOD - THE REDUCTION & BEARNAISE SAUCE
- For the reduction mix the white wine vinegar, the peppercorns and the bay leaf and slowly reducte. Strain.
- For the béarnaise sauce whisk the egg yolks and the reduction over a pan of simmering water until the mixture holds against the back of a spoon. Slowly pour in the melted butter. Season, add chopped tarragon. Keep warm.
TO SERVE
- On a wooden board, serve the rib, once rested cut into thick slices.
- Serve the béarnaise in a little copper saucepan or a ramekin.
- Great with fries, roasted beetroot or a green salad.