仔牛のロースト ローズマリー ポテト添え、アスパラガスとベルネーズ ソース添え

仔牛のクリームソース焼き

1. Mix the paprika powder, cayenne, mustard powder, sugar, salt, pepper, marjoram and cumin and rub the roast with it – wrap in cling film and leave to stand overnight.

1. Clean and roughly dice the carrots and onions – sear the meat in butter and olive oil – add the vegetables and celery greens and roast with them.

1. Deglaze with port wine – pour in the stock and cook in the oven at 190 ° C for 1 hour.

1. Remove the roast from the sauce – remove the twine and add the cream to the sauce – puree.

ローズマリーポテト

1. In the meantime, wash the potatoes, cut in half and marinate with olive oil – sprinkle with salt, pepper and rosemary – put in the oven for the last 15 minutes before the end of the roasting time and bake until golden brown.

アスパラガスとベルネーズソース

1. Peel the asparagus – squeeze the lemon and put the peel in boiling salted water – add sugar to taste and cook the asparagus sticks with the tips over water for 5 minutes – then lower the whole sticks and cook for 1 minute (do not boil).

1. Put on a water bath and beat the egg until frothy, add lemon juice and melted butter – keep beating until the sauce thickens. Remove from the heat and season with salt, pepper, sugar and tarragon.