Roast Beef with Béarnaise Sauce - Oksesteg med Bearnaisesaus

Serves 4 With a mallet pound salt and pepper, to taste, into all sides of the beef. Place the roast, fattier side up, in a roasting pan with a little butter. Place the grated horseradish, onion and carrot on top of the meat. Dot with butter. Roast in a moderate oven (preheated to 325 degrees) for 1 hour and 10 minutes if you like beef rare - more, of course, if you prefer medium or well-done meat.

Serve with Béarnaise Sauce and crisp French fried potatoes.

WARM BÉARNAISE SAUCE

Mix vinegar, onion, pepper and salt and let boil until only 1/3 of the original quantity remains.
Remove from fire. Place pan over, but not in, hot water over low heat. Add egg yolks and butter alternately, a little at a time, beating after each addition.
Strain the sauce through a cheesecloth and season with the pepper, meat stock and lemon juice. When cool, add a little chopped parsley.

COLD BÉARNAISE SAUCE

Put onion juice in a glass mixing bowl. Mix with egg yolks and salt and add oil, a little at a time. Stir in the essence and the parsley. Mix well. Add the melted butter, a teaspoon at a time, beat well after each addition. Add the minced onion. Blend thoroughly.