Chateaubriand with Carrot and Pear Vegetables and Potato Gratin

Make a spice mixture from one part paprika powder, one part salt and one part pepper (tip: can be prepared well and stored in a screw-top jar).

Rub the meat with the spice mixture, put in a bag. Add the butter and one or two sprigs of rosemary and seal in well with a vacuum sealer. Set a sous vide device to 49 degrees and cook the meat in it for 3 hours.

After the 3 hours, remove the meat and fry it vigorously on all sides for 2 to 3 minutes in a pan. Remove from the pan and let rest on a board under a towel for 5 to 10 minutes. Prepare a plate. Cut open the meat with a towel and place on the plate. This prevents the meat juice from running onto the plates when serving.

Peel the pears and cut into rings, put them in water to prevent them from turning brown. Peel the carrots and cut into even slices or cubes.

Briefly pre-cook the carrots in boiling water.

Drain the butter in a large pan, add the carrots and fry a little, then add the pears. Caramelize everything with the brown sugar, then add the chilli flakes. Deglaze with white balsamic vinegar and water and simmer a little. Do not set the heat too high so that the vegetables do not burn.

Peel the potatoes and slice them thinly. Store with fresh water again and again, so the starch is lost and the potatoes do not turn dark in the form later.

Place the potatoes in a circular shape. Put some vegetable stock in each dish, put the butter flakes on top, sprinkle with coarse salt and spread the rosemary needles on top. In the oven for approx. Bake for 40-45 minutes at 180 degrees.

Roast the marrow bones, add the cleaned root vegetables, onions, fresh garlic and tomato paste and roast with them. Deglaze with the wine and add 1 to 2 tablespoons of the meat paste. Let it simmer over a low heat. Pour through a sieve and process the next day.

Bring the sauce stock to the boil before serving. Add the strawberry jam, mix in the cold butter with a hand blender and season to taste. If necessary, bind with a little cornstarch.

Knead all ingredients into a dough and let rise for 1-2 hours. Then knead the dough well again, place on a baking sheet or in molds and bake for 20 minutes at 180 degrees.

Place a pear slice on each plate and serve the carrots on top. Put the meat on the plate and pour a little sauce over it. Add the potato gratin in the form.