Roast beef with red wine sauce

Ingredients for 4 servings:

• 800 g roast beef
• 1 tbsp mustard
• 1 tbsp butter
• salt and pepper
• 1 shallot(s)
• 5 peppercorns
• 50 ml red wine, heavy
• ½ tsp vegetable broth, granulated
• 40 g butter

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Season the roast beef with salt and pepper and brush with mustard. Heat butter in a pan and sear the meat all over. Reduce heat and sear until cooked to your liking. Cooking time: 30-40 minutes. For the sauce, chop the shallot and add it to a small pan with the peppercorns and wine. Reduce over high heat, uncovered, until reduced by half, then strain and set aside. Dissolve the vegetable stock in 100 ml of hot water. Remove the cooked roast beef from the pan and let it rest for 5 minutes. Loosen the cooking juices with the stock, then add the reduced wine and bring both to a boil. Remove the pan from the heat, add the butter in pieces to the sauce and melt, swirling the pan around. Do not return it to the heat. Carve the meat, plate it up, and spoon the sauce over it. A little tip from me: roast beef has different degrees of doneness: some like it rare, others well done. It’s best to use a meat thermometer, which you insert into the meat after about 25 minutes of cooking and then don’t pull out again. 45° = rare; the meat feels like your lips when pressed with your finger. 60° = pink; the meat feels like the tip of your nose when pressed with your finger. 65° and above = well-done; the meat feels like your chin when pressed with your finger.