John Myers
Contents
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Ingredients
Roast beef under a mustard crust
- Salt
- Pepper from the grinder
- 600 g Roast beef
- 2 Onions
- 2 Glasses Port wine
- 8 tbsp Breadcrumbs
- 2 tbsp Mustard medium hot
- 1 tbsp Mustard sweet
- 50 g Butter
- Seasonal herbs
- 200 ml Beef broth
- 1 tbsp Flour
Butter carrots
- 1 Carrot
- 1 Carrot yellow
- 1 Black carrot
- 1 tsp Dried thyme
- 1 tbsp Butter
- 1 tsp Honey
Polenta puree
- 4 Potatoes
- 0,5 Cup Polenta semolina
- Freshly grated nutmeg
- 300 ml Milk
- 50 g Butter
Instructions
Roast beef under a mustard crust
- Peel the onions, cut into rings - parry the meat and soak in port wine together with the onions - salt, pepper, add sugar. Let it steep in the refrigerator overnight and take it out an hour before preparation.
- For the mustard crust - puree breadcrumbs, butter, mustard medium hot and sweet together with herbs to a paste - season with salt, pepper and sugar,
- Remove the meat and sear it on both sides - cover with the crust and bake in the oven at 160 ° C top / bottom heat for 30 minutes - increase to 195 ° C for the last 10 minutes.
- Add the onions to the roasting set and caramelize with sugar - stir in the flour and deglaze with the port wine stock - reduce one and add the stock - reduce again. Season to taste with salt, pepper and sugar. Thicken with a tablespoon of ice-cold butter.
Butter carrots
- Clean the carrots and cut into thick slices - sweat with honey - add thyme and butter and lightly roast until the carrots are cooked firm to the bite.
Polenta puree
- Peel the potatoes, cut them in half and cook them in salted water - drain and press. Bring the milk to the boil and season with nutmeg - stir in the polenta, let it swell and fold in the potatoes. Refine with butter and season with salt.
Nutrition
Serving: 100gCalories: 193kcalCarbohydrates: 12.9gProtein: 10.6gFat: 11.1g
