Beef Entrecote with Béarnaise Sauce and Potato Tart

This elegant dish is perfect for a special occasion or a cozy night in. The tender beef entrecote is seared to perfection and topped with a rich, creamy béarnaise sauce. The crispy potato tart adds a delightful contrast in texture. With its comforting flavors and beautiful presentation, this recipe is sure to impress your dinner guests or loved ones.

Ingredients

4 entrecote slices (125g each), cut from 1 1/2 pounds (600g) beef
2 shallots, finely chopped
1/4 cup (60ml) white wine vinegar
1/4 cup (60ml) water
5 whole white peppercorns
2 teaspoons dried tarragon
2 tablespoons chopped parsley, plus 4 sprigs
3 egg yolks
7 tablespoons (100g) butter, plus extra for frying and tart pan
Salt and pepper, to taste
2 large potatoes (about 400g), thinly sliced

Instructions

1. Preheat the oven to 200°C (400°F).

2. Season the beef entrecote slices with salt and pepper.

3. Heat a large oven-safe skillet over medium-high heat and add a tablespoon of butter.

4. Sear the beef slices for 2 to 3 minutes per side until nicely browned.

5. Transfer the skillet to the preheated oven and roast the beef for 8 to 10 minutes, or until it reaches your preferred doneness.

6. Remove the beef from the oven, transfer to a cutting board, and let it rest for 5-10 minutes. This allows the juices to redistribute for a more tender and juicy result.

7. While the beef is resting, prepare the béarnaise sauce. In a blender, combine the remaining butter, shallots, vinegar, water, peppercorns, tarragon, chopped parsley, and egg yolks. Blend until smooth and creamy. Season with salt and pepper to taste.

8. For the potato tart, thinly slice the potatoes using a mandoline or sharp knife. Arrange the potato slices in a buttered tart pan, overlapping them slightly to form a circular pattern.

9. Bake the potato tart in the preheated oven for 25 minutes or until the potatoes are tender and golden brown around the edges.

10. To serve, place a slice of potato tart on each plate, top with a beef entrecote slice, and drizzle with the béarnaise sauce.

11. Garnish with fresh parsley sprigs and serve immediately. Enjoy your delicious and elegant meal!

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