CROSS RIB ROAST WITH BEARNAISE SAUCE AND BRUSSELS SPROUT CRISPS
Serves six
- 800 g EMH beef cross rib roast
- extra virgin olive oil
- freshly ground black pepper
- balsamic glaze
- 1 large rosemary sprig
Brussels sprout crisps:
- 600 g Brussels sprouts
- extra virgin olive oil
- salt
- onion powder
sauce:
- 60 ml dry white wine
- 60 ml apple cider vinegar
- 2 medium shallots
- 8 black peppercorns
- 1/2 tsp pink peppercorns
- 2 tbsp fresh tarragon
- 1/2 tsp fennel seeds
- 3 large egg yolks
- 100 g butter
- salt
- freshly ground black pepper
to serve:
- 2 passion fruits
Tie the roast with kitchen twine. Tuck the rosemary sprig under the twine. Heat oil in a pan and sear the meat on all sides. Brush with balsamic glaze and season with pepper. Place on an oven rack set over a baking tray and roast in a preheated 150 C oven for about 45 minutes, or until the internal temperature reaches 55 C. Meanwhile, prepare the Brussels sprouts. Remove all the leaves one by one, discarding the damaged outer ones. Transfer to a bowl, add olive oil, salt and onion powder, and toss well. Spread evenly on a parchment-lined baking tray.
Remove the meat from the oven, cover with foil and let it rest while you make the sauce.
Raise the oven temperature to 180 C and roast the Brussels sprout leaves, stirring occasionally, for 5–10 minutes or until the edges start to turn golden brown.
For the sauce, peel and finely chop the shallots. Pour the vinegar and wine into a small saucepan, add the shallots, peppercorns, fennel seeds and 1 tbsp tarragon. Simmer until about 3 tbsp of liquid remain. Strain through a sieve into a small saucepan or heatproof bowl. Bring water to a gentle simmer in a slightly larger pot, then set the bowl over the water bath so the bottom does not touch the water. Whisking constantly, add the egg yolks and whisk until the mixture begins to thicken slightly, then add the butter in small pieces, one at a time, stirring continuously (add the next piece only once the previous one has melted). Once all the butter is incorporated, remove from the water bath and stir in the passion fruit pulp and remaining tarragon. Season with salt and pepper.
Slice the meat thinly and serve with the sauce and Brussels sprout crisps. If desired, spoon a little extra passion fruit pulp over each portion.
