Roast Beef in Sauce with Fried Potatoes and Bacon Beans

Wash the roast beef, pat dry with oil, wrap with steak pepper, sprigs of rosemary and thyme in cling film and leave to rest for 2 hours.

Preheat the oven to around 80 C ° (top and bottom heat). Equip the roast beef with a roast thermometer and place in the middle of the oven. When the roast beef has reached a core temperature of 58 ° C (after approx. 2 ½ - 2 hours) turn the oven down to 50 ° C. The meat can then stay in the oven until the guests come.

IMPORTANT: Always keep an eye on the core temperature of 58 C °. Take the roast beef out of the oven 15 minutes before serving, wrap it in aluminum foil and let it rest.

Halve the shallots and cut into thin rings, sauté with butter and a pinch of salt (5-10 min.). Add sugar. Melt while stirring. Deglaze with balsamic vinegar. Deglaze with port wine and let it boil down. Add 80 ml veal ice cream (stock) and reduce.

Gradually add the rest of the veal ice cream and port wine and allow to reduce. The more port wine is reduced, the tastier the jus becomes. Finally, pass the reduced juice through a sieve.

Make roux with the butter and milk. Slowly pour in the veal stock until it has a consistency. Let simmer for 10 minutes. Add grated horseradish or ½ - 1 glass of creamy horseradish, depending on the heat you want. Season to taste with lemon juice, salt and sugar.

Peel, wash and slice the potatoes. Then pre-cook the potatoes in salted water for about 7-10 minutes so that the starch comes out of the potatoes (otherwise the fried potatoes will be mushy).

Heat the pan (high) and fry the potatoes until the desired brown color is achieved. Swing the potatoes over and over again so they don't burn. Season to taste with salt and pepper and paprika.

Add the diced onion 5 minutes before the end of frying and sweat with it. (then the onions will not turn black)

Clean the beans, cook in salted water for 15 minutes. Rinse the beans briefly and then wrap 5-6 beans each in bacon and fry in butter.