Roast Rib of McGrath's Hereford Beef with Bearnaise Sauce, Roast potatoes & buttered leeks
(Michael McGrath is a fantastic butcher is Lismore).
Serves 6 people.
INGREDIENTS
- 8lb rib of well hung Hereford beef on the bone. Ask you butcher to saw through the chine bone for easier carving.
- 12 Irish rooster potatoes
- 2 large garden leeks
BEARNAISE
- 2 small shallots
- 12oz butter (cut in small squares)
- 4 free range egg yolks
- 1 sprig tarragon chopped
- 2 tsp tarragon vinegar or white wine vinegar
COOKING METHOD
RIB OF BEEF
Pre-heat oven to 220ºC/gas 6.
Rub olive oil lightly into beef and season with salt and pepper. Place in oven for 30 minutes. Then reduce heat to 160ºC/gas 3 for 1 hour. Allow beef to rest for 20 minutes before serving. Wrap in foil to keep hot.
BEARNAISE
In a small saucepan, place finely chopped shallots, sprig of tarragon and vinegar. Reduce over low heat until there is almost nothing left. Allow to cool for 5 minutes and remove sprig. Then over very low heat, whisk in yolks and very slowly add the butter piece by piece until sauce thickens, If sauce curdles, whisk in 1 teaspoon cold water. Add chopped tarragon and check seasoning. To keep the sauce warm, decant to a thermos flask.
ROAST POTATOES
Wash, peel, chop potatoes into evenly sized pieces. Place in roasting tray and season with salt, pepper, olive oil and bake for 1 hour.
BUTTERED LEEKS
Wash and chop leeks at an angle and place in saucepan. Put 4oz butter and 4 tbsp water with the leeks. Cover with a lid, cook for 5 minutes. Strain, then season with salt and pepper.
