Number of servings : 4
Prep time: 10 minutes
Cooking time: 20 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
1 piece, 1.2 kg / 2 1/2 lb prime rib, bone in
To taste cracked black pepper
30 ml / 2 tbsp coarse sea salt
2 shallots, minced
4 sprigs fresh tarragon, chopped
30 ml / 2 tbsp red wine vinegar
5 ml / 1 tsp cracked black pepper
1 package commercial hollandaise sauce
As required butter
As required milk
Remove the meat from the refrigerator, rub with pepper and leave at room temperature.
Preheat the barbecue.
Press the salt into both sides of the meat.
Grill over medium-high heat for 8 minutes on each side (meat will be on the rare side).
While the meat is grilling, combine the shallots, half the tarragon, the vinegar and the pepper in a small saucepan, bring to a boil and reduce by half. Set aside. Prepare the hollandaise sauce with butter and milk according to package directions. Add the tarragon reduction to the sauce and keep hot.
Transfer the meat to a platter and cover immediately with aluminum foil. Allow to rest 10 minutes.
While the meat is resting, strain the sauce and add the remaining tarragon.
Cut the beef against the grain into thin slices.
Serve with the sauce.