Rib Fillets with Béarnaise & Potatoes

Rib Fillets with Béarnaise & Potatoes

Rustic traditionally French Rib Fillet roast served with scalloped Potatoes and Béarnaise Sauce as featured in Country Scene Magazine.


The French tradition of wine sauce with beef roasts exceedsall expectations in this recipe using a Béarnaise sauce with a delicious cut of rib fillet form Bazadais beef. Accompanying this elegant meal are Peak Crossing potatoes and Kooroomba Gully cherry tomatoes and herbs making this a very special occasion dinner.

INGREDIENTS for the béarnaise sauce

  • 60ml (1/4 cup) tarragon vinegar
  • 60ml (1/4 cup) dry white wine
  • 1 tsp peppercorns
  • 2 green shallot shallots, finely sliced
  • 3 eggs yolks
  • 1/4 lemon, juice only
  • 200g butter, melted
  • salt and freshly ground black pepper
  • 1/4 cup chopped tarragon leaves

INGREDIENTS for the rib fillet

  • 800-1kg Bazadais rib fillet, fully trimmed and trussed
  • 60ml (1/4 cup) olive oil
  • 75g butter
  • 400gm desiree potatoes, thinly sliced
  • 250ml (1cup) white wine
  • 2 thyme sprigs, leaves picked
  • 2 garlic cloves, thinly sliced
  • 4 small stems cherry tomatoes on the vine
  • 1 large bunch watercress


  • Place the vinegar, white wine, peppercorns, chopped tarragon leaves, and shallot into a small saucepan and bring to the boil.
  • Simmer until the liquid has reduced by half.
  • Remove the peppercorns then pour into a medium bowl.
  • Add the egg yolks and whisk well, then add the lemon juice.
  • Place over a pan of simmering water and whisk together until thickened and light in colour.
  • Gradually add in the melted butter, whisking constantly. Season with salt and black pepper.
  • Turn off the heat and leave the bowl over the pan until ready to use
  • Grease a baking tray with 1 tbsp olive oil. Thinly slice the potatoes (a mandolin is ideal) and arrange on the oiled baking tray in a single layer, slightly overlapping so there are no gaps, pour over the wine and scatter with half of the thyme leaves, then season. Bake for 1 hour or until all the wine has been absorbed and the potatoes are tender and golden. Keep warm.
  • Combine garlic and remaining thyme with 2tblspns olive oil. Rub over beef and let stand at room temperature for 30mins.
  • Heat a large ovenproof frying pan until hot, add the oil and half the butter, then add the beef and seal on each side until browned, adding the rest of the butter as you go, basting the beef with it.
  • Transfer to the oven and roast for 10-20 minutes, (depending on how you like your beef, less is better for bazadais cut).
  • Remove from the oven, turn over and allow to rest for at least 10 minutes covered with foil.
  • Meanwhile, place the cherry tomatoes onto a roasting tray and place in the oven for 8-10 minutes until just bursting.
  • To serve, carve the rested beef into thick slices and place onto the serving plate. Place potatoes and tomatoes alongside then finish with a dollop of béarnaise and handful of watercress.
Rib Fillet with Béarnaise and Potatoes Recipe Kooroomba Gully Scenic Road Magazine