6 lbs top roast
3 egg yolks
2 tbsp each basil and tarragon
8 tbsp butter
3 cups beef stock
salt and pepper

Sprinkle the roast with salt and pepper. Place in a shallow baking or roasting pan. In a small frying pan, melt butter and baste beef. Roast beef at 350° for 23-26 minutes per pound for rare, 26-30 minutes for medium and 30-33 minutes for well done. Baste occasionally during roasting. When beef is cooked, remove from pan and set on a warm dish for at least 15 minutes before carving. Place the roasting pan on the top of the stove and over medium heat, stir to loosen the drippings. Add enough beef stock to make three cups of the heated stock. Beat the egg yolks, add to the stock. Stirring continuously do not let the yolks solidify, bring to a boil. Reduce heat, simmer for 10 minutes. Add tarragon and basil. Pour into a gravy boat and serve with the sliced beef.

Galerie de Paris
© Copyright 2002
TRG Creations