Page 29 - cookbook1

Eye of Round with Béarnaise Sauce

3 lbs eye of round roast 1 Tbs minced shallots
beef 2 Tbs minced fresh tarragon
2 tsp extra-virgin olive oil 1 cup unsalted butter
Kosher salt 3 egg yolks
freshly ground black salt and pepper to
pepper taste
1/4 cup tarragon vinegar
1/4 cup dry white wine
Procedure
1 Preheat oven to 400 °F. Oil a flat roasting rack and place it in
roasting pan just large enough to hold the roast. Salt and
pepper the roast. Preheat a large, heavy ovenproof frying pan
over high heat until very hot. Add the oil and then the meat.
Sear the meat on all sides, 3-4 minutes total. Transfer the
meat to the rack. Roast until a thermometer inserted in the
center of the meat registers 140 °F. About 65 minutes.
Remove the roast from the oven and tent with aluminum foil.
Let rest for 10-15 minutes.
2 Make béarnaise sauce. In a blender, process the egg yolks on
high speed until the yolks thicken, about 2 minutes. Add the
vinegar mixture and process to combine. With the motor
running and the lid in place, gradually add one-half of the hot
butter, pouring through the hole in the lid. The sauce will
thicken. Pour the mixture into a bowl and gradually whisk in
the remaining hot butter. Add the remaining 4 1/2 teaspoons
fresh tarragon. Season to taste with salt and pepper. Allow
sauce to stand at room temperature until meat is sliced.
3 Transfer the roast to a carving board and cut across the grain
into slices 1/4 inch thick. Arrange 2 or 3 slices on warmed,
individual plates. Spoon a little of the sauce over each slice
and pass the remainder at the table.
Servings: 6

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