• 1kg rib of beef (cote de boeuf)
  • 2 egg yolks
  • 500ml melted butter
  • 1 shallot, diced
  • Handful Tarragon, chopped
  • Handful chives, chopped
  • White wine vinegar
  • 1 lemon
  • 500g maris piper potatoes
  • 100g beef dripping
  • 1 head garlic
  • 2 sprigs rosemary


  1. First, preheat the oven to 70c. Place a heavy based pan on the heat and allow it to get smoking hot, add some oil and colour the meat on all sides very quickly. Remove from the pan and place on a tray with a rack.
  2. Place the beef in the oven and stud with a meat thermometer at the bone (some ovens already have one attached). Set an alarm for internal temperature of 60c for medium, 52c for medium rare, 47c for rare, this will take up to 2 hours.
  3. In the meantime, peel the potatoes and add to a pot filled with 3 litres of water, rosemary, garlic and 30g sea salt. Bring to the boil and then simmer for 10mins until they are starting to fall apart. Remove and cover with a cloth to dry them out
  4. Heat a pan with the beef dripping, add the potatoes, rosemary and garlic and begin to fry until the outside gets crispy, place in an oven at 220c and toss regularly until they are really crispy.
  5. To make the béarnaise sauce, place a bowl over a bain marie, add the egg yolks and season with white wine vinegar and salt. Begin whisking until they double in size and lighten in colour.
  6. Remove the bowl from the heat, whisk in the melted butter. Season with tarragon, shallot and chives
  7. When the beef reaches 60c, reheat a pan and colour the beef on both sides until a dark brown crust is formed, rest for 5mins and then carve, it should be evenly pink from edge to edge. Serve with the bernaise, roast potatoes and a green salad.