Crusted Beef with Lemon Thyme Bearnaise
Prep:  25 Minutes
Cook:  40 Minutes
Serves:  6
Average: 4 (6 votes)
Difficulty:
Cuisine:
Saved:
French
124
Recipe by: KitchenAid
Spice crusted and mouth-wateringly tender. This superb beef is the ultimate when served with our quick and luscious 'blender' bearnaise sauce. A bearnaise sauce is normally tricky to master and needs much patience over a double boiler. This quick blender method is so simple.
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Crusted Beef with Lemon Thyme Bearnaise
Ingredients:
Bearnaise Sauce
Crusted Beef
Method:
Bearnaise Sauce
  1. For best results use the KitchenAid Blender
  2. Place the vinegar, lemon juice, spring onions, thyme, pepper and bay leaf into a small saucepan. Bring to the boil and simmer reducing to about 2 tbs. Set aside to cool. Drain and reserve liquid
  3. Place the egg yolks and vinegar reduction into the blender jug. Cover and select the speed 3 (Mix). Pulse 6 seconds
  4. Heat the butter in a heavy based non-stick saucepan over a medium low heat until hot and very foamy, swirling the pan occasionally
  5. Select speed 3 (Mix) and begin blending. With the blender running, remove the ingredient cap and slowly add the butter in a fast thin stream. As the sauce begins to thicken add the hot butter a little faster.
  6. Continue blending and adding the butter. Add the lemon juice if needed to create desired consistency, and season to taste
Crusted Beef
  1. For best results use the KitchenAid Stand Mixer
  2. Preheat the oven to 220°C (200°C fan forced)
  3. Attach the grain mill to the stand mixer. Add the spices, salt and pepper to the hopper and mill on a fine setting
  4. Rub the meat with the oil and spice mixture. Heat large heavy based pan. Add oil, and brown the meat well on all sides
  5. Lay the onions in a baking dish and place the meat on top. Roast for 30-40 minutes. Wrap in foil and let stand 15 minutes before carving
  6. Stand 5 minutes before serving with the bearnaise
  7. To make the crusted chicken breast, take 6 large cornfed chicken breasts with skin on. Spread the skin firmly over the flesh. Carefully oil then coat with the spice mixture. Tie in three places along the breast with string to secure the skin
  8. Brown quickly on both sides as with beef. Place on the bed of onions and roast for 15 minutes or until just tender
  9. Stand 5 minutes before serving with the bearnaise
Tips & Hints:
  • Remove the beef from the refrigerator 10 minutes before roasting. Bearnaise can be made up to 1 hour in advance and covered with plastic wrap on the surface to prevent a skin forming.
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