Roast beef at 80 °C

Ingredients for 4 servings:

• 800 g roast beef
• 50 g clarified butter
• 4 stalks thyme, chopped
• 2 garlic cloves, diced
• 100 g mustard, hot
• e.g. salt and pepper
• 2 sage leaves, chopped
• some rosemary, plucked
• n. B. Oil for the foil

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 50 minutes

Sear the roast beef all over in clarified butter. Then add the garlic, rosemary, sage, and thyme and sauté for about 3 minutes. Line a baking tray with aluminum foil and brush it with oil (this prevents the meat from sticking to the foil later). Place the roast beef on the tray, season with salt and pepper, spread a thin layer of mustard, and sprinkle the sautéed herbs over it. Cook in a preheated oven at 80°C (top/bottom heat) for about 2.5 hours. Let it rest for another 5 minutes with the oven door open so the meat juices can distribute. Then slice and serve. It’s guaranteed to turn out well; it won’t burn, and it’s always moist and tender! A fresh salad and some remoulade sauce go well with it. Alternatively, you can serve it with sauce, although this doesn’t come from cooking, but perhaps from searing.