Pepper crusted roast beef with béarnaise butter
Ingredients
- 1.2-1.4kg rolled joint of beef (use topside, rump, boned rib or sirloin, depending on your budget; if you want leftovers, opt for a 1.8-2kg cut of beef instead)
- 1 tbsp English mustard
- 1 tbsp black peppercorns crushed
- handful of tarragon leaves picked and chopped, stems reserved
- 2 shallots finely chopped
- 100ml white wine vinegar
- 75g butter softened
Instructions
Pepper-crusted roast beef with béarnaise butter serves 6 original recipe by BBC Good Food.
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