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.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.
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.
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