Rib of beef with Béarnaise sauce

Method

1. Preheat the oven to 180C/gas 4.

2. Rub the beef with salt, pepper and mustard powder, then place on a hot pan or griddle. Cook without turning for 5 minutes, then turn and cook for 2 minutes before transferring to the oven for another 6 minutes. Remove from the oven and leave to rest for 10 minutes.

3. Fry the ceps in butter until golden on the edges and season.

4. Cut the potatoes into chunks. Fry gently in goose fat together with the garlic, rosemary and seasoning for 15-20 minutes until they are crunchy and golden.

5. To make the béarnaise sauce: melt the butter in a small pan. Place the egg yolks in a mini food processor along with the shallots. Give the mix a quick blend in a food processor. Slowly drizzle in the melted butter and blend until the mixture becomes thick and creamy. Add the tarragon at the end and mix in.

6. Slice the beef into 6 pieces and arrange on a big platter. Surround with the ceps and potatoes, and serve with the béarnaise in a jug on the side.

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Ingredients

1 x 800-900g rib of beef
1 tsp mustard powder
200g cep mushrooms, quartered
500g Potatoes, peeled, parboiled and refreshed
2 tbsp goose fat
2 sprigs Rosemary
4 garlic cloves
Butter, for frying
Maldon sea salt
finely ground black pepper

For the béarnaise sauce

2 egg yolks
110g Butter
2 Shallots, roughly chopped
1 tbsp tarragon, roughly chopped

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