John Myers
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Herbal Beef Roll with Potato and Celery Mash
The perfect herbal beef roll with potato and celery mash recipe with a picture and simple step-by-step instructions.
For the beef roll:
- 1 kg Beef fillet
- Fresh thyme
- Rosemary fresh
- Salt and pepper
For the sauce:
- 1 l Red wine
- 2 Pc. Shallots
- Juniper berries
- Cloves
- Rosemary sprig
- 0,25 l Port red
- 4 tbsp Marsala
For the stomp:
- Potatoes
- Fresh celery
- Butter
- Cream
- Nutmeg
Beef roll
- Cut the fillet lengthways and press flat. Evenly distribute the finely chopped herbs, pepper and salt on the inside. Then roll up the roll again and secure with kitchen thread.
- Sear the fillet in a pan with clarified butter on all sides, deglaze with a little soy sauce and place in the preheated oven at approx. 100 ° C. The roll is ready when a core temperature of 55 ° C is reached.
sauce
- Finely chop shallots and fry in a saucepan until translucent. Add the herbs and wine and reduce the liquid. Add port wine and Marsala and reduce the sauce further. Strain the sauce before serving.
Potato and celery mash
- Boil the desired amount of potatoes and celery half and half in water. Pound the vegetables to the desired thickness and season with butter, cream and nutmeg.
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