Burgundy roast beef

Ingredients for 6 servings:

• 2.2 kg roast beef
• 160 g bacon, finely diced
• 500 g shallot(s)
• 100 g clarified butter
• 750 ml red wine (Pinot Noir)
• 750 ml beef broth
• ½ tube(s) tomato paste
• 3 cloves garlic
• ½ bunch parsley
• ½ bunch thyme
• ½ bunch marjoram
• 2 bay leaves
• 300 g mushrooms
• 50 g butter
• 200 ml cream
• Sauce thickener
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 45 minutes

Buttery tender roast

Peel and finely dice the onions. Press the garlic cloves through a press. Heat the clarified butter in a large pan and fry the bacon and diced onions. Remove and set aside. Thoroughly remove any fat, tendons, and silver skin from the roast. Pat dry and rub all over with salt and pepper. Sear the meat on all sides until it has a dark crust. Transfer to a roasting pan. In the same pan, brown the tomato paste, deglaze with red wine, and reduce slightly. Add the beef stock. Tie the herbs into a bouquet garni with string and add to the roasting pan along with the garlic, bacon and onion diced meat, and the bay leaves. Pour the wine and stock mixture over the roast and braise for at least 4 hours at 160°C (fan oven) (double the amount has braised for 5.5 hours). Turn the meat occasionally. After 2.5 hours, cover the roasting pan. Trim and slice the mushrooms. Heat the butter and sauté the mushrooms. Season with salt and pepper. Remove the roast from the roasting pan and keep warm. For the gravy, pour the meat juices into a saucepan. Add the cream and puree the gravy with a hand blender. Thicken with a sauce thickener if necessary. Add the mushrooms and bring to a boil briefly. Season with salt and pepper. Slice the meat and serve with the gravy. Serve with roasted vegetables and boiled potatoes.