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Oksesteg med Bearnaisesaus




Source of Recipe


the web


Recipe Introduction


Danish Roast Beef with Béarnaise Sauce


List of Ingredients




3½ pounds top round steak
Salt
Pepper
Butter
1 horseradish root -- grated
1 onion -- chopped
1 carrot -- sliced
4 tablespoons tarragon vinegar
1 teaspoon minced onions
¼ teaspoon white pepper
½ teaspoon salt
5 egg yolks
½ pound melted butter
¼ teaspoon pepper
3 tablespoons beef stock -- jellied
½ teaspoon lemon juice
Chopped parsley
1 teaspoon onion juice
5 egg yolks
1 teaspoon salt
¼ cup olive oil
¼ cup Béarnaise essence
½ tablespoon chopped parsley
1¼ cups melted butter
1 small onion -- minced


Recipe



With a mallet pount salt and pepper, to taste, into all sides of the beef. Place the roast, fattier side up, in a roasting pan with a little butter. Place the grated horseradish, onion and carrot on top of the meat. Dot with butter. Roast in a moderate oven (preheated to 325 degrees) for 1 hour and 10 minutes if you like beef rare - more, of course, if you prefer medium or well-done meat.
Serve with Béarnaise Sauce and crisp French fried potatoes.

WARM BÉARNAISE SAUCE
Mix vinegar, onion, pepper and salt and let boil until only 1/3 of the original quantity remains.
Remove from fire. Place pan over, but not in, hot water over low heat. Add egg yolks and butter alternately, a little at a time, beating after each addition.
Strain the sauce through a cheesecloth and season with the pepper, meat stock and lemon juice. When cool, add a little chopped parsley.
COLD BÉARNAISE SAUCE
Put onion juice in a glass mixing bowl. Mix with egg yolks and salt and add oil, a little at a time. Stir in the essence and the parsley. Mix well. Add the melted butter, a teaspoon at a time, beat well after each addition. Add the minced onion. Blend thoroughly.

Serves 4.