Now this post is eerily familiar if you’ve seen our beef section, its the same recipe for the beef roast with béarnaise but with a a few tweaks along the way. The difference this time is that I used hickory blocks to help with a smokey flavour along with a scotch fillet cut and of course two new ingredients from my Secret Santa at work. Word got out that I love to cook and so Santa got me a collection of oils and an amazing Cassis puree vinegar (which made for an amazing salad dressing!) The oil that I used both on the roast and the potatoes was A’Lolivier, a thyme infused olive oil that is nothing short of brilliant!
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