Beef in Bearnaise Sauce
with roasted potatoes and salad
A rich and creamy sauce coats the turkey breast in this recipe which is also accompanied by side salad and crispy spuds.
Tags:
Protein Rich
•Family Friendly
Allergens:
Mustard
•Egg
•Milk
•Sulphites
The quantities provided above are averages only.
Total35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
100 grams
Hollandaise Sauce
(Contains: Mustard, Egg, Milk)
5 grams
Tarragon
40 grams
Salad Leaves
2 unit(s)
Tomato
500 grams
Baby Potatoes
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
1 unit(s)
Shallot
250 grams
Irish Beef Rump
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)2773 kJ
Energy (kcal)663 kcal
Fat36.2 g
of which saturates11.5 g
Carbohydrate54.8 g
of which sugars10 g
Dietary Fiber1.2 g
Protein35.4 g
Cholesterol0 mg
Salt3.54 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes and pop them onto a lined baking tray.
- Drizzle with oil and season with salt and pepper.
- Rub the oil over the potatoes then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- Pick the tarragon leaves from their stalks and finely chop (discard the stalks).
- Coat the turkey with half the chopped tarragon, salt, pepper and a drizzle of oil.
- Place on a lined baking tray.
- Bake until golden and cooked through, 15-20 mins. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
NOTE: Swapping to beef rump? Season as instructed, add to a hot pan with a drizzle of oil and fry until cooked to your liking, 1-6 mins on each side.
3
- Halve, peel and chop the shallot into small pieces.
- Place a small pot over medium-high heat with a drizzle of oil. Add the shallot and cook until softened, 3-4 mins.
- Reduce the heat to medium and pop in the hollandaise sauce and remaining tarragon. Warm through and season to taste with salt, pepper and sugar.
- Roughly chop the tomato. Just before serving toss tomatoes and salad leaves with a drizzle of oil and balsamic glaze. Season to taste with salt and pepper.
4
- Divide the roasted potatoes and salad between plates.
- Serve the turkey alongside, drizzling over the warm bearnaise sauce over the top.
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