John Myers
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Ingredients
Burgundy beef with sauce:
- 960 g Beef / false fillet
- 1 tsp Salt
- 1 tsp Mild curry powder
- 1 tsp Colored pepper
- 1 tsp Sweet paprika
- 1 tsp Rubbed thyme
- 2 tbsp Margarine
- 1 bay leaf
- 100 g 1 piece of celery / cleaned
- 100 g 1 leek
- 120 g 2 carrots
- 150 g 2 Onions
- 2 piece Garlic cloves
- 500 ml Red wine
- 1 tbsp Butter
- 200 g 1 cup of cooking cream
- 3 big pinches Coarse sea salt from the mill
- 1 big pinch Sugar
Potato and celery mash: (For 2 people!)
- 300 g Potatoes
- 90 g 1 piece of celery / cleaned
- 50 g ½ onion
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tbsp Butter
- 2 tbsp Cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Freshly grated nutmeg
Iceberg and pepper salad: (For 2 people!)
- 100 g Iceberg lettuce
- 100 g Red pepper
- Sylt fresh salad
Serve:
- Vine tomato halves for garnish
Instructions
Burgundy beef with sauce:
- Mix the spice mixture of: salt (1 teaspoon), mild curry powder (1 teaspoon), colored pepper (1 teaspoon), sweet paprika (1 teaspoon) and rubbed thyme (1 teaspoon). Clean and chop the vegetables (celery, leek, carrots, onions and garlic cloves). Wash the beef, pat dry with kitchen paper and rub in the spice mixture. Heat the margarine (2 tbsp) in a roasting pot, fry the beef vigorously all around, add the prepared vegetables, fry briefly and deglaze with the red wine (500 ml). Preheat the oven to 175 ° C, place the roasting pot with the lid in it and cook / stew for approx. 2.5 hours. Remove the roast and let it rest for about 10 minutes. Cut into slices to serve. Pour the gravy with the vegetables into a small saucepan, puree the cooking cream (200 g) and finely puree with a hand blender. Finally, season with coarse sea salt from the mill (3 big pinches) and sugar (1 big pinch).
Potato and celery mash: (For 2 people!)
- Peel, wash and dice the potatoes. Peel and dice the celery. Peel and dice the onion. Put the potato cubes with the celery cubes and onion cubes in a saucepan. Cover with water and season with salt (1 teaspoon) and ground turmeric (1 teaspoon), let everything boil for about 20 minutes, drain and return to the hot saucepan. Add butter (1 tbsp), cream (2 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (1 big pinch) and mix well with the potato masher work through / stamp through.
Iceberg and pepper salad: (For 2 people!)
- Wash the iceberg lettuce leaves, shake / press dry and cut into pieces. Clean and wash the peppers and cut into small strips. Mix both well and divide between 2 salad plates. To serve, drizzle with Sylt fresh salad.
Serve:
- Serve Burgundy-style beef with sauce, mashed potatoes and celery and iceberg and paprika salad, each garnished with half a vine tomato.
