Rosemary & Garlic Beef Cubes Served with Béarnaise Sauce

Ingredients

• 4 sprigs rosemary, leaves picked & finely chopped
• 2 cloves garlic, crushed
• 1 tsp (5 ml) mustard seeds, crushed
• 2 Tbsp (30 ml) olive oil
• 600 g beef fillet, sirloin or rump, cubed
• salt and milled black pepper
• 2 Tbsp (30 ml) white wine vinegar
• 1/4 C (60 ml) white wine
• 2 shallots, roughly chopped
• 1 sprig fresh tarragon
• 2 egg yolks
• 90 ml melted butter, cooled
• 1/2 Tbsp (7.5 ml) finely chopped fresh tarragon
• salt and freshly milled black pepper

Instructions

1. 1

   Place the rosemary, garlic, mustard seeds and olive oil into a bowl and add the beef cubes. Toss to coat and season with salt and pepper. Cover and leave to marinate for a few hours.

2. 2

   Add the vinegar, wine, shopped shallot and sprig of tarragon to a saucepan and bring to a boil to infuse. Add a crack of black pepper. Reduce the liquid until only about 3 tablespoons (45 ml) of liquid remains. Strain the liquid and discard the shallot and tarragon.

3. 3

   Place a heatproof bowl over a saucepan of simmering water (or use a double boiler); using a whisk, beat the reduced vinegar and the egg yolks until thick and foamy.

4. 4

   Remove from the heat; slowly drizzle in the butter while whisking constantly. Add the chopped tarragon and then taste and adjust the seasoning. If the sauce is thick, whisk in a little hot water at a time to reach the desired consistency. Keep the sauce at room temperature until just before serving.

5. 5

   Heat a griddle/frying pan until hot and sear the beef cubes for a few minutes on each side to caramelise and until done to your liking. Remove from the pan and place into serving bowls.

6. 6

   When ready to serve, place the Béarnaise sauce back over a double boiler and gently whisk to warm through.

7. 7

   Serve tender beef cubes drizzled with Béarnaise sauce and a side of crispy shoestring fries.