Salt-and-Pepper Roast Beef with Béarnaise Sauce

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¿Cómo Preparar Salt-and-Pepper Roast with Béarnaise Sauce?

Ingredientes de Salt-and-Pepper Roast Beef with Béarnaise Sauce

2 Tbs. black peppercorns, coarsely cracked
2-1/2 tsp. flaky sea salt, such as Maldon
1 Tbs. olive oil; more if needed for searing
4-1/2 to 5 lb. boneless top loin beef roast, fat trimmed to 1/4 inch, patted dry
1/3 cup Champagne vinegar
1/3 cup dry white wine
2 Tbs. finely chopped shallot
1 sprig fresh tarragon; plus 3 Tbs. finely chopped fresh tarragon
12 oz. (1-1/2 cups) unsalted butter, cut into chunks
3 large egg yolks
Kosher salt and freshly ground black pepper

Resumen de la Preparación

A continuación un breve resumen para la preparación de Salt-and-Pepper Roast Beef with Béarnaise Sauce.

Combine the pepper and salt on a rimmed baking sheet or cutting board. Rub the oil over the meat to coat it lightly, then roll it in the salt and pepper mixture to coat. Transfer to a rack in a roasting pan. Let sit at room temperature for 1 hour before roasting.

Position a rack in the center of the oven, and heat the oven to 300°F. Roast the beef until an instant-read thermometer registers 110°F for rare or 115°F for medium rare, about 1-1/2 hours. Remove the roast from the oven. Let sit, tented loosely with foil, for up to 2 hours.

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