Herbed roast beef with bearnaise sauce and marsala jus

Step 1

Place the parsley, tarragon, chives, garlic and oil in the bowl of a food processor and process until smooth. Transfer to a small bowl.

Step 2

Place 1 beef fillet on a clean work surface. Use a sharp knife to make a lengthways cut, about three-quarters deep, in the side of the beef (don't cut all the way through). Fold out the beef so it sits flat on the work surface. Use a spatula to spread half the parsley mixture over the beef and season with pepper. Fold the beef over to enclose the filling. Use unwaxed white kitchen string to tie the beef at 2cm intervals to secure. Repeat with the remaining beef and parsley mixture.

Step 3

Preheat oven to 180°C. Heat the extra oil in a large frying pan over high heat. Season the beef with salt and pepper. Add to the pan and cook, turning, for 5 minutes or until browned. Transfer to a roasting pan. Roast in oven for 30 minutes for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 10 minutes to rest.

Step 4

Meanwhile, to make the bearnaise sauce, combine the shallot, vinegar, wine, dried tarragon and pepper in a small saucepan. Simmer for 5 minutes or until the liquid is reduced to 1 tablespoon. Strain through a fine sieve into a heatproof bowl. Discard the shallot mixture.

Step 5

Place the reserved liquid over a saucepan of simmering water (make sure the bowl doesn't touch the water). Add the egg yolks. Use a balloon whisk to whisk for 2 minutes or until pale and frothy. Add the butter, a few pieces at a time, whisking constantly after each addition, until the mixture thickens and is well combined. Remove from heat. Stir in the fresh tarragon.

Step 6

Drain the pan juices from the roasting pan, reserving 1 tablespoon. Place the roasting pan containing the reserved juices over medium heat. Add the flour. Cook, stirring, for 1 minute or until the mixture bubbles. Gradually add the marsala, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base. Add the stock and bring to the boil. Cook, stirring occasionally, for 5 minutes or until the jus thickens slightly.

Step 7

Thickly slice the beef and divide among serving plates. Drizzle over the jus and top with the bearnaise sauce.