Slow Roast Scotch Fillet with Bernaise Sauce

Serves 4


For the Beef:
  • 1.5kg beef scotch fillet
  • sea salt 
  • fresh cracked pepper
  • olive oil
For the Bernaise Sauce:
  • 2 egg yolks 
  • 25g water
  • 25g chardonnay vinegar (or white wine vinegar)
  • 5g salt 
  • 60g whole butter 
  • 150g clarified butter
  • 1 bunch tarragon coarsely chopped


For the Beef:
  1. Preheat the oven to 140°C.  Season the beef with salt & pepper.
  2. Place a large frying pan on a medium heat and when it is really hot add the olive oil and carefully place the beef in the pan.  Sear the meat on all sides to give it a nice brown colour.
  3. Transfer the beef to a roasting tray and place in the oven.
  4. Using a meat thermometer to monitor the internal temperature of the meat.  Remove the beef from from the oven once an internal temperature of 54°C is reached.  Allow the beef to rest in a warm place for 15 minutes. 
For the Bernaise Sauce:
  1. Combine the whole butter and clarified butter, melt and keep warm.  
  2. Bring a pot of water to a simmer. Combine the egg yolks, water and chardonnay wine in a mixing bowl over the pot of simmering water and remove pot from the heat.  Whisk continuously, pour in the melted butter in a thin stream, until combined. 
  3. Mix in the chopped tarragon and salt.
To Serve:


  1. Preheat the oven to 200°C.  Just before serving return the beef to the oven for 2 minutes to reheat.