Rare Roast Beef

Rare Roast Beef with Sauce Béarnaise

A simple piece of rare roast beef is a great centrepiece for any table. Two tips ensure success: bring the meat to room temperature before cooking it (about an hour out of the fridge depending on the weather) and rest it for at least as long as you cook it. I use Scotch fillet because it has a little more fat, which melts during the cooking leaving its flavour behind, but eye fillet works well too. For a quick and impressive lunch or dinner, serve this rare roast beef with Béarnaise sauce, Matt Moran’s Rough Mint Sauce (video below) or one of the other easy sauces, salads or side dishes listed at the bottom of the page. Use any leftovers to make delicious rare roast beef sandwiches! And in the glass? How about Soumah Cabernet Sauvignon, with its great savoury herbal notes..

Serves 2 (with leftovers for sandwiches)

Ingredients
  • 1 x 500g piece Scotch fillet
  • Extra virgin olive oil, for rubbing
  • Salt flakes, to taste
  • Easy Sauce Béarnaise, for serving
Method
  1. Remove meat from the fridge an hour or so before cooking to allow it to come to room temperature.
  2. Meanwhile, preheat oven to 180°C.
  3. Rub beef all over with oil and sprinkle generously with salt.
  4. Heat an ovenproof frying pan over high heat, add beef and sear for a minute or so on each side, until well-coloured.
  5. Place in oven for 10 minutes, remove from oven, cover loosely with foil and set aside in a warm place for 15 minutes.
  6. Slice thickly and serve warm with Sauce Béarnaise or any of the below accompaniments.

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FAQ

All of these salads are a great accompaniment to rare roast beef: watercress, orange & chèvre salad; radicchio, parsley & red onion salad; potato salad.

Potatoes and beef are a pretty natural pair. Try any of these potato sides alongside your rare roast beef: pommes Dauphinoise, crispy smashed potatoes, rosemary potatoes.

While Béarnaise sauce is traditional (and delicious), rare roast beef is great with Matt Moran's rough mint sauce (see video) with some parsley added as well as green peppercorn hollandaise, salsa verde, or Café de Paris butter.