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Roast Beef with Pommes Kennedy, Brown Butter Hollandaise & Mushroom Jus

Roast Beef with Pommes Kennedy

By Chef-Owner at Richmond Station, Carl Heinrich

This recipe has been a staple of Richmond Station tasting menus since day one.

Carl Heinrich

Carl Heinrich

It is rustic and accessible—but also has enough flavour and finesse to belong in any sophisticated kitchen. The best part about the dish for me is that it’s a great representation of whole animal cookery, which at Richmond Station is a big part of what we are all about. We only source whole animals directly from the farmer— which allows us to buy the best ingredients, and to get creative with all the fun bits, too. We use beef bones to make the sauce and beef tallow for the potatoes. Then there’s the steak. When you make the dish, be sure to look for great, local, well-marbled, dry-aged beef. You will be happy.

The best part about the dish for me is that it is a great representation of whole animal cookery

– Carl Heinrich

INGREDIENTSRoast Beef and Jus:

  • 900 g (2 lb) prime rib roast (preferably from the shoulder end)
  • Salt and pepper
  • 2 tbsp vegetable oil
  • 250 g (9 oz) cremini mushrooms, thinly sliced
  • 50 g (2 oz) shiitake mushrooms, thinly sliced
  • 30 g (1 oz) shallots, diced
  • 2 tbsp red wine
  • 250 g (9 oz or about 1 cup) beef demiglace

Pommes Kennedy:

  • 6 large russet potatoes
  • 900 g (2 lb or about 4 cups) melted beef tallow
  • Salt and pepper

Brown butter Hollandaise:

  • 100 mL (3 fl oz) dry white wine
  • 50 mL (1½ fl oz) red wine vinegar
  • 10 black peppercorns
  • 1 sprig tarragon
  • 1 small shallot, sliced
  • 2 egg yolks
  • 160 g (6 oz or about ²⁄³ cup) brown butter
  • Salt and pepper

6 Servings

The day before cooking the dish, preheat oven to 180°C (350°F). Truss the roast and rest in the refrigerator uncovered overnight. Peel the potatoes and slice thinly with a mandolin directly into the warm beef tallow. With a slotted spoon remove the potato slices one at a time and layer them into a 20 cm (9-inch) casserole dish lined with parchment-paper. Season every second layer with salt and pepper. (You should end up with seven to eight layers.) Cover with a second sheet of parchment paper, another casserole of the same size (or some other pan that fits snugly inside) and a weight. Bake until a knife can be inserted into the center without resistance—about 1 to 1.5 hours. Then, leaving the weight on top, transfer the dish to the refrigerator overnight.

The next day, preheat oven and deep-fryer to 180°C (350°F).

To prepare the potatoes, remove pan from the fridge and transfer to the oven briefly (for about 30 seconds—just long enough to melt the fat around the edges). Then flip out the potato cake onto the counter, remove the parchment paper, cut into triangular portions, and return to the refrigerator.

To cook the beef, season very generously on all sides with salt and pepper, then bring to room temperature on the countertop for at least 30 minutes. Sauté the mushrooms in the vegetable oil until their juices evaporate, season and set aside. Heat a large cast iron pan on medium high, and sear the beef on all sides until caramelized—about four to five minutes per side. Then, turn the meat fatside down and transfer to the oven for four minutes. Flip the roast and cook for another four minutes. When the temperature at the core reaches 60° C (140° F), remove it to the countertop to rest under a foil tent for at least 10 minutes.

Meanwhile, to prepare the hollandaise, first combine white wine, vinegar, peppercorns, tarragon and shallot in a saucepan on medium heat, and reduce by two-thirds. Then strain into the top of a double boiler. Add the egg yolks and a pinch of salt, and whisk over gentle heat until very thick. Remove the bowl from heat and whisk in the brown butter. Adjust seasoning with salt and pepper. Keep hollandaise warm (but not over direct heat) until serving.

To finish, while the beef rests, deep fry the potato triangles until golden brown and crispy, season and drain briefly on paper towels. Meanwhile, return the cast iron skillet in which the beef was cooked to the stovetop, on high heat. Add the sautéed mushrooms and caramelize, then add the shallots, stir and, a minute later, deglaze with the red wine. Then add the demi-glace and reduce until rich and flavourful. Correct seasonings. Then ladle a healthy spoonful of hollandaise on each of six warm plates. Thinly slice the beef and place a portion on top. Top beef with mushroom jus and serve the potatoes on the side.

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