On the Pass: Sirloin with lombar leg pasta, baked potatoes and mouse ear salad

Ingredients for 5 servings:

• 1 ½ kg roast beef from pastured cattle
• 2 garlic cloves
• 1 tsp salt
• 1 ½ tsp pepper
• ½ jar Dijon mustard, 100 ml
• Clarified butter
• 300 g durum wheat semolina, fine
• 3 eggs
• ¾ tsp salt for the pasta
• 2 liters of water
• 3 tsp salt for the pasta water
• 10 g butter
• ½ tbsp wheat flour type 405
• 150g Gorgonzola
• 150 ml milk
• 100 ml whipped cream
• 1 garlic clove(s)
• ½ tsp salt
• 1 tsp pepper
• 0.1 tsp nutmeg powder
• ½ lemon(s), juice
• 800 g potatoes
• 2 garlic cloves
• 250 g Gruyère, freshly grated
• 250 g Emmental cheese, freshly grated
• 300 ml whipped cream
• 300 g sour cream
• Chives, dried
• 2 slices of toast
• 8 g butter
• 150 g lamb’s lettuce
• 2 tomatoes
• 1 cucumber(s)
• 1 onion(s)
• 5 tbsp herb vinegar
• 5 tbsp water
• 2 tbsp olive oil
• ½ tsp Maggi
• ½ tsp salt
• 1 tsp pepper
• ¼ tsp sugar
• 1 tsp parsley, dried
• 1 tsp chives, dried

Instructions

Working time approx. 1 hour; Rest time approx. 7 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 9 hours 30 minutes

from the show “The Perfect Dinner” on VOX from 26.02.2025

Remove any fat from the roast beef, rinse under running water, and pat dry with kitchen paper. Season with salt and pepper, press the garlic, and rub it all over the meat. Then apply the mustard as a marinade and let the meat rest in the refrigerator for at least six hours. Bring the meat to room temperature for about two hours before roasting. Heat clarified butter in a roasting pan and sear the roast beef on all sides for 2-3 minutes. Then cook in a preheated oven at 80°C (top/bottom heat) until the internal temperature reaches 55°C. Guideline: about one hour per 500g of meat. For the potato gratin, peel the potatoes and cut into approximately 2.5mm thick slices. Blanch in boiling water for 3-5 minutes. Meanwhile, combine the cream with salt, pepper, chives, and crushed garlic. Mix the two cheeses. Drain the blanched potatoes and let them cool slightly. Then layer in a greased baking dish: lightly salt and pepper each layer. Add the potatoes, a little cheese, a small amount of garlic, and then the cream mixture. Finish with cheese. Preheat the oven to 220°C fan/convection oven and bake the gratin for about 30 minutes. For the pasta, combine the semolina, eggs, and salt in a bowl and knead well for about two minutes. Cover and let the dough rest for one hour. Dust the work surface with a little semolina and roll out the dough thinly until the surface is slightly translucent. Fold the rolled out dough in on both sides so that the inner edges touch. Cut into tagliatelle with a knife and hang the pasta to dry. To cook the pasta, bring 2 liters of salted water to a boil and cook the pasta for a maximum of three minutes. For the Gorgonzola sauce, melt the butter in a small saucepan and briefly sauté the chopped garlic. Reduce the heat, add the flour, and whisk until smooth. Add the milk and cream and bring to a boil, stirring constantly, until the sauce thickens. Stir in the Gorgonzola and let it melt. Season with salt, pepper, nutmeg, and lemon juice. Wash the lamb’s lettuce and sort if desired. Cut the tomatoes and cucumber into small pieces. Dice the toast. Heat the butter in a pan and toast the bread cubes until golden brown. For the dressing, combine the vinegar and water until the vinegar tastes just right. Stir in the salt, pepper, sugar, and Maggi, then add the olive oil and herbs. Shake the dressing vigorously in a closed container. Combine all the salad ingredients in a bowl and toss with the dressing. Sprinkle with the toasted toast before serving. Heiko prepared this recipe as a main course on the show “The Perfect Dinner” – Day 3 in the Bergisches Land on Wednesday, February 26, 2025.