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Rosemary & Garlic Beef Cubes

Rosemary & Garlic Beef Cubes Served with Béarnaise Sauce

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These tender, garlicky beef cubes are delish served with a side of rich, buttery Béarnaise sauce.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 30 mins
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Beef
4 sprigs rosemary, leaves picked & finely chopped
2 cloves garlic, crushed
1 tsp (5 ml) mustard seeds, crushed
2 Tbsp (30 ml) olive oil
600 g beef fillet, sirloin or rump, cubed
salt and milled black pepper

Béarnaise Sauce
2 Tbsp (30 ml) white wine vinegar
¼ C (60 ml) white wine
2 shallots, roughly chopped
1 sprig fresh tarragon
2 egg yolks
90 ml melted butter, cooled
½ Tbsp (7,5 ml) finely chopped fresh tarragon
salt and freshly milled black pepper

Beef

Place the rosemary, garlic, mustard seeds and olive oil into a bowl and add the beef cubes. Toss to coat and season with salt and pepper. Cover and leave to marinate for a few hours.

Béarnaise Sauce

Add the vinegar, wine, shopped shallot and sprig of tarragon to a saucepan and bring to a boil to infuse. Add a crack of black pepper. Reduce the liquid until only about 3 tablespoons (45 ml) of liquid remains. Strain the liquid and discard the shallot and tarragon.

Place a heatproof bowl over a saucepan of simmering water (or use a double boiler); using a whisk, beat the reduced vinegar and the egg yolks until thick and foamy.

Remove from the heat; slowly drizzle in the butter while whisking constantly. Add the chopped tarragon and then taste and adjust the seasoning. If the sauce is thick, whisk in a little hot water at a time to reach the desired consistency. Keep the sauce at room temperature until just before serving. 

Beef cont. 

Heat a griddle/frying pan until hot and sear the beef cubes for a few minutes on each side to caramelise and until done to your liking. Remove from the pan and place into serving bowls.

When ready to serve, place the Béarnaise sauce back over a double boiler and gently whisk to warm through.

Serve tender beef cubes drizzled with Béarnaise sauce and a side of crispy shoestring fries.