French · Dinner
Bone-In Ribeye with Tarragon Sauce
Côte de Boeuf Béarnaise
The grand bistro showpiece, bone-in ribeye roasted pink and sliced tableside with a classic tarragon béarnaise.
$$$
20 minsPrep
40 minsCook
1 hrTotal
MediumLevel
Nutrition per serving
1285Calories
62gProtein
92gFat
32gCarbs
2gSugar
4gFiber
680mgSodium
380mgChol
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Instructions
1
Prep
Pat 800g bone-in ribeye dry with paper towel. Season generously with 1 tsp sea salt flakes and 0.5 tsp freshly ground black pepper. Leave 20 minutes at room temperature to temper. Finely chop 1 small shallot. Crack 10 black peppercorns. Chop 3 tbsp fresh tarragon, divide in half. Clarify 180g unsalted butter. Lightly crush 3 garlic cloves. Prepare 400g hand-cut fries.
2
Sear
Heat 1 tbsp neutral oil in a heavy ovenproof pan over high heat until smoking, about 2 minutes. Place beef in pan, sear 3 minutes until deep golden crust forms. Turn, sear second side 3 minutes until equally crusted.
3
Baste
Add 20g unsalted butter, 3 thyme sprigs, and crushed garlic to pan. Tilt pan toward you, spoon foaming butter over beef continuously for 1 minute until golden and aromatic.
4
Roast
Transfer pan to a 200°C oven. Roast 8 to 12 minutes until internal temperature reaches 52°C (medium-rare) when tested with a meat thermometer in the thickest part. Remove from oven.
5
Build 1
While beef roasts, simmer 3 tbsp white wine vinegar, 3 tbsp dry white wine, chopped shallot, cracked peppercorns, and half the tarragon in a small pan over medium heat. Reduce 3 minutes until only 1 tbsp liquid remains. Strain through fine sieve into a heatproof bowl.
6
Build 2
Set bowl over barely simmering water (bain-marie). Whisk 3 large egg yolks into reduction for 2 minutes until thick and pale. Remove from heat, slowly stream warm clarified butter in, whisking constantly until emulsified and glossy. Whisk in 1 tsp lemon juice, remaining tarragon, and 0.5 tsp sea salt. Keep warm over tepid water.
7
Rest and plate
Rest beef loosely covered on a warm board 10 minutes. Slice across the grain. Arrange beef slices on plate with béarnaise spooned alongside, 100g fresh watercress, and hot hand-cut fries. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 800g (28.3 oz) bone-in ribeye
- 20g (0.7 oz) unsalted butter
- 1 tbsp neutral oil
- 3 sprigs fresh thyme
- 3 garlic cloves
- 1 tsp sea salt flakes
- 0.5 tsp black pepper
- 3 large egg yolks
- 180g (6.3 oz) clarified unsalted butter
- 45ml (1/4 cup) white wine vinegar
- 45ml (1/4 cup) dry white wine
- 1 small shallot
- 3 tbsp fresh tarragon
- 10 cracked black peppercorns
- 1 tsp lemon juice
- 0.5 tsp sea salt
- 100g (3.5 oz) watercress
- 400g (14.1 oz) raw potato