Rib of Beef with Bearnaise Sauce | Recipe | The Condiment Co

Rib of Beef with Bearnaise Sauce

Just imagine this for tonight's tea..

A succulent, aged rib of beef, that you can sink your teeth into, smothered with none other than our very own Bearnaise Sauce - the best compliment for this type of dish. Add to the side delicious fried potatoes, and cep mushrooms fried in butter.

A true carnivore classic!

Read on to get stuck in with the full recipe for this delicious Bearnaise Sauce based dish..

A jar of Bearnaise Sauce from The Condiment Company
Preparation Time 
Cooking Time 
  • 1 x 800–900g rib of beef
  • 1 tsp mustard powder
  • 200g cep mushrooms, quartered
  • 500g Potatoes, peeled, parboiled and refreshed
  • 2 tbsp goose fat
  • 2 sprigs Rosemary
  • 4 garlic cloves
  • butter, for frying
  • Maldon sea salt
  • finely ground black pepper
  • Bearnaise Sauce - You can buy our Bearnaise Sauce online

Cook the beef

  • Pre-heat the oven to Gas Mark 4
  • Marinade with the salt, pepper and mustard powder and place onto a hot pan or griddle
  • Cook the beef without turning for 5 minutes, and then do turn and cook for a further 2 minutes before transferring to the oven for a final 6 minutes
  • Once removed from the oven, leave to rest for 10 minutes

Cook the potatoes & mushrooms

  • Fry the ceps in butter, until golden on the edges
  • Season
  • Cut the potatoes into chunks and gently fry them in the goose fat, together with the garlic, rosemary and seasoning for around 15-20 minutes, until they are crunchy and golden

Warm the Bearnaise sauce

  • Warm the sauce in a bain marie


  • Slice the beef into 6 pieces and arrange nicely on to a platter
  • Surround with the ceps and potatoes and serve with the Béarnaise in a jug on the side
  • Enjoy!
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