roast beef sirloin bearnaise dauphinoise

Roast beef sirloin & béarnaise dauphinoise

Wow guests with an intensely flavoursome, peppered sirloin joint. Serve alongside our potatoes dauphinoise, enriched with tarragon, shallots and gruyère

Ingredient

• 2kg boneless beef sirloin, tied
• 2 tbsp olive oil
• ½ tbsp black peppercorns
• ½ tbsp sea salt
• 1 large garlic bulb
• 450g baby carrots, halved
• 200g watercress

For the dressing

• 5 tbsp olive oil
• 2 tbsp cider vinegar
• 1 tbsp Dijon mustard
• ½ tsp caster sugar

For the dauphinoise

• 40g unsalted butter, plus extra for the dish
• 3 banana shallots, finely chopped
• 70ml white wine vinegar
• 500ml double cream
• 500ml whole milk
• 3 large garlic cloves, bashed
• small bunch of tarragon, leaves finely chopped, stalks reserved
• 1 large egg yolk (freeze the white for another recipe)
• 1½ kg King Edward potatoes, thinly sliced
• 70g gruyère, grated

Direction

• 2kg boneless beef sirloin, tied
• 2 tbsp olive oil
• ½ tbsp black peppercorns
• ½ tbsp sea salt
• 1 large garlic bulb
• 450g baby carrots, halved
• 200g watercress

For the dressing

• 5 tbsp olive oil
• 2 tbsp cider vinegar
• 1 tbsp Dijon mustard
• ½ tsp caster sugar

For the dauphinoise

• 40g unsalted butter, plus extra for the dish
• 3 banana shallots, finely chopped
• 70ml white wine vinegar
• 500ml double cream
• 500ml whole milk
• 3 large garlic cloves, bashed
• small bunch of tarragon, leaves finely chopped, stalks reserved
• 1 large egg yolk (freeze the white for another recipe)
• 1½ kg King Edward potatoes, thinly sliced
• 70g gruyère, grated

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