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PREP TIME: 10 Mins
COOK TIME: 60–75 mins

For the beef:
Pure South Whole Beef Ribeye (approx 1.5kg)
2 garlic cloves, minced
10 thyme and rosemary sprigs
Handful of sage
Avocado oil infused with rosemary
Zest of 1 orange and lemon
Coarse sea salt and black pepper

For the bernaise sauce:
150g salted butter, cubed
½ cup white wine vinegar
½ cup white wine (optional)
½ cup shallots, thinly sliced
1 ¼ cups tarragon, roughly chopped
½ tsp black peppercorns
3 egg yolks

We’re bringing you a real show stopper with our roast beef with bearnaise sauce. It’s the perfect dish to wow your guests. Whip up the sauce while the beef is roasting. Bernaise is a classic French sauce that pairs perfectly with red meat.

  1. For the beef: preheat oven to 200C.
  2. Tie ribeye with string at 5cm intervals. Rub with garlic, orange zest and avocado oil. BBQ or sear on a high heat until browned all over.
  3. Once seared, tuck thyme, rosemary and sage underneath the strings. Season with salt and pepper, then place on a roasting dish.
  4. Roast for 60 mins for rare, 75 mins for medium rare or 90 mins for well done. Cover with foil and let rest for 20 mins before carving.
  5. For the bernaise sauce: add fresh chopped tarragon, the black peppercorns, white wine vinegar, water, white wine(if using) and shallots to a saucepan and bring to a simmer on medium heat. Turn down to medium low heat and reduce liquids down to 3 tbsp, about 15 mins. Strain, keeping the liquid, and set aside.
  6. Melt the butter in a saucepan or microwave until bubbling. Wait for a minute for the butter to “clarify”, meaning the milk solids separate from the golden butter liquid.
  7. In a food processor, blitz the egg yolks and hot vinegar mixture and blitz for 1 minute. Slowly drizzle in the hot clarified butter while the food processor is on full speed. Once all the clarified butter is added, keep blitzing for another 2-3 minutes.
  8. Serve roast beef with bearnaise sauce. Divine.