Excellent and easy to prepare dish. Roast striploin.
1-1.5 kg of striploin – Qulinary Feast
3-4 sprigs of thyme or rosemary
2-3 crushed cloves of garlic
2 egg yolks
250 ml of warm (melted) clarified butter
200 ml of white wine vinegar
50 g of chopped shallot
a few grains of black pepper
a sprig of tarragon
Preparation of the meat: One or two days before roasting, it is good to marinate the striploin in a mixture of coarse sea salt, freshly crushed black pepper, a few sprigs of fresh thyme or rosemary and a few crushed cloves of garlic. Fry the marinated meat on each side until golden brown, next roast in the oven at 160°C for about 1.5 hours, without cover. When roasting large pieces of beef, it is worth to have a cooking thermometer, in the shape of a large needle. It will allow to precisely check whether the meat is done. A well-done striploin should have inner temperature of 55-57°C. The roast striploin is perfectly complemented by freshly cooked asparagus and sauce hollandaise.
Preparation of the sauce: Cut the peeled shallot into very thin slices. Put it in a saucepan, add a few grains of black pepper and the sprig of fresh tarragon. Pour in the vinegar and cook until the volume is reduced by half. Pour the vinegar into a metal bowl, together with the egg yolks. Place it in a water bath (that is, place the bowl over a saucepan with boiling water, over a low heat) and whisk. The heated mass should be uniform, fluffy and smooth. Be careful not to overheat the yolks, so that they do not coagulate. Add the warm clarified butter slowly into the fluffy egg mass, stirring and whisking constantly. Season with salt and pepper to taste. The ready sauce should have the texture and thickness of loose mayonnaise.