Stuffed beef shoulder with Béarnaise sauce
Beef shoulder stuffed with potatoes, spinach and cheese with Béarnaise sauce
Ingredients
| beef shoulder 1 kg |
| onion 100 g |
| garlic 3 cloves |
| boiled potatoes 200 g |
| spinach (s/m) (or 400 g fresh) 200 g |
| hard cheese 100 g |
| vegetable oil 50 ml |
| salt to taste |
| black pepper to taste |
| meat seasoning to taste |
| SAUCE: |
| onions 60 g |
| melted butter 100 g |
| egg yolks 4 pcs |
| white dry wine 100 ml |
| white balsamic 100 ml |
| dried tarragon 1 tsp. |
| salt to taste |
Instructions
Step 1
For the filling, sauté the chopped onion and garlic in vegetable oil. Squeeze out the spinach, chop it, put it in the pan and fry for a couple of minutes. Add the coarsely grated potatoes and cheese, salt, pepper and stir.
Step 2
Blot the meat with paper towels. Fry in vegetable oil on all sides until browned and let it rest for 5 minutes.
Step 3
Then make a deep cut in the meat and fill it with stuffing. Fasten the edges with toothpicks. Brush with vegetable oil, sprinkle with meat seasoning, salt and pepper. Bake for 30 minutes at 190℃.
Step 4
For the sauce, mix the wine, vinegar, tarragon and chopped onion. Evaporate the liquid halfway, strain and place on a steam bath. Add the yolks and stir until the sauce thickens. Then add the butter, salt and stir. Serve the meat with the sauce. Enjoy.
