Oven Roasting

Roast Beef with No-Cook Béarnaise Sauce

15 min prep

60 min cooking

Serves 6

Difficulty 1/5

This classic restaurant combination of Beef Tenderloin and Béarnaise sauce sounds intimidating at first, but with a quick no-cook sour cream base and a no-fail roasting method, it will be easy to master. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as: oven and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments. This sauce can also be served with grilled steaks or burgers, or even with steamed asparagus or broccoli.

Ingredients

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Directions

1. Combine herbes de Provence, oil, salt and pepper in a small bowl. Pat roast dry with paper towel. Rub herb mixture all over roast. 2. Place roast on a rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Oven-sear in preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast for about 50 to 60 minutes for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). 3. Transfer roast to a cutting board, cover with foil and let rest for 15 minutes. 4. Meanwhile, combine sour cream, mayonnaise, vinegar, mustard, salt, pepper and cayenne in a medium bowl until blended. Stir in shallots, tarragon and chives. 5. Carve roast across the grain into thick slices and serve with No-cook Béarnaise Sauce.