John Myers
Contents
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Ingredients
roast beef
- 1,5 kg Roast beef
- 2 tbsp Mustard
- 100 ml Olive oil
- 1 Pc. Rosemary fresh
- 1 Pc. Fresh thyme
- 1 tsp Italian herbs
- 1 tsp Honey
- 1 Cup Freshly grated Parmesan
- Pepper
- Salt
- Clarified butter
Sweet potato sticks
- 2 kg Sweet potato
- 1 tbsp Salt
- Chili powder
- Paprika powder
- Corn starch
Crème fraîche dip
- 1 cups Creme fraiche Cheese
- 1 tbsp Honey
- 1 Pc. Lime
- Chili powder
- Pepper
- Mustard
Lemon herb butter
- 150 g Butter
- 2 tbsp Italian herbs
- Lemon juice
- Salt
- Pepper
- Chili powder
Orange and red cabbage
- 1 kg Fresh red cabbage
- 2 Pc. Red onions
- 2 tbsp Clarified butter
- 250 ml Orange juice
- 8 tbsp Balsamic vinegar
- 1 Pc. Bay leaf
- 1 Pc. Cinnamon stick
- 2 Pc. Star anise
- 2 tsp Salt
- 2 tbsp Honey
- 2 Pc. Oranges
- 200 g Currant jelly
Instructions
roast beef
- Mix the olive oil, herbs, mustard and honey and place in a freezer bag. Wash the roast beef, pat dry. Put the roast beef in the freezer bag and refrigerate for at least 2 hours.
- Take the roast beef out of the refrigerator approx. 2 hours before further processing so that it reaches room temperature. Remove the roast beef from the marinade and let it drain a little. Catch the marinade.
- Heat a pan with clarified butter and sear the roast beef in it. In the meantime, preheat the oven to 90 ° C top and bottom heat. After searing the roast beef, brush the marinade again and season with pepper and salt. Then put the roast beef in the oven with a meat thermometer.
- After about 1.5 hours, the meat has a core temperature of 55 degrees. Then grate the Parmesan and put it on the meat. Now turn on the oven. Wait a moment for the Parmesan cheese to form a crust. Keep an eye on the temperature of the meat. The core temperature should reach 58 degrees, no more. Take the meat out of the oven and let it rest briefly under aluminum foil. Slice and serve.
Sweet potato sticks
- Cut the sweet potatoes into French fries. Put the salt, starch, chilli and paprika in a large freezer bag and mix with the sweet potatoes. Preheat the oven to 220 ° C and place the sweet potato sticks on a baking sheet lined with baking paper. Bake for about 20 minutes and turn in between. The time and temperature can vary slightly. Please keep an eye on the sticks, they should be crispy.
Crème fraîche dip
- Mix all ingredients and season to taste.
Lemon herb butter
- Mix the room-warm butter with the remaining ingredients and refrigerate.
Orange and red cabbage
- Clean, wash and chop the red cabbage. Chop the onions and fry them briefly in clarified butter. Then add the red cabbage and sauté briefly. Add orange juice, cinnamon stick, bay leaf, star anise, honey and salt and simmer everything together for at least 1 hour.
- Peel the oranges and cut into small fine pieces. Add the currant jelly to the red cabbage 20 minutes before the end of the cooking time. Briefly fold in the orange fillets before serving.
Nutrition
Serving: 100gCalories: 118kcalCarbohydrates: 7.5gProtein: 7.7gFat: 6.2g
