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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.

 

 

 


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