Reverse Seared Roast Beef with Pink Catawba Bearnaise Sauce

Recipe by Kalei Chandler, London, Ohio
First place and Best of Show, Ohio Wines Entree, 2018

Baking temperature: 132º F
Baking time: 16 hours
Yield: 2 pounds

Ingredients

• 2 beef chuck roast
• 1 cup red wine *
• 2 sprigs fresh rosemary
• 6 sprigs fresh thymes
• 6 cloves fresh garlic
• 2 bay leafs
• 2 tbsp. coarse salt
• 1 tsp. black pepper
• 1 tbsp. olive oil
• 1 shallot sliced in 4 rings

*Lake Erie Watersnake, Noriet, Heineman’s Winery, Put-In-Bay, Ohio

Sauce:

• 1/3 cup white vinegar
• 1/3 cup pink Catawba wine **
• ¼ cup shallots minced
• 1 fresh minced tarragon
• 2 egg yolks
• ½ cup butter sliced into 1 pieces
• 1 tbsp. honey
• Pinch of cayenne
• Salt and pepper to taste

**Lake Erie Pink Catawba, Mantey Vineyards, Sandusky, Ohio

Special Equipment needed:

• Precision Sous Vide circulator
• Vacuum sealer and BPA free bag, large
• Torch

Instructions

1. Preheat water with Sous Vide circulator to 132 degrees F with enough room to accommodate the meat once added.
2. Trim excess fat from the chuck roast as sous vide process doesn’t always render fats favorably.
3. Season meat with salt and pepper and place in vacuum bag.
4. Add remaining ingredients to bag and arrange so evenly spread around the mean.
5. Ensure temperatures of all ingredients are below 41 degrees F or else you will need to refrigerate before sealing bags. DO NOT SEAL UNLESS TEMPERATURE IS BELOW 41 degrees F.
6. Vacuum seal bag and adjust ingredients as needed for contact with the meat.
7. Place in the 132 degree Fahrenheit water for 16 hours minimum, 30 hours maximum.
8. Remove from the water and cut bag open and place roast on paper towel.
9. Pat the surface of the meat dry with paper towels.
10. Place meat on a cookie rack or dishwasher safe platter.
11. Use the torch to sear the outside of the meat on all sides until evenly caramelized.
12. Set on serving dish and garnish appropriately with roasted cherry tomato and sauce and useable herbs from the bag.

Sauce:

1. In a small saucepan, on low heat, add the wine, shallots and tarragon and bring to a simmer.
2. Shallots should become translucent, but not brown.
3. Once the wine has reduced to au sec (nearly dry), add the vinegar.
4. Allow the vinegar to reduce in the pan until au sec.
5. Vigorously whisk in the egg yolks.
6. Continuously whisking, add the butter 2 to 3 pieces at a time until all added and emulsified.
7. Adjust seasoning with honey cayenne and salt and pepper.
8. Remove from heat and either hold in a double boiler or serve immediately with beef.

Notes:

Advice for novice and beginners: To avoid scorching the sauce, use a double boiler to make it