Roast beef with cassis jus – Fabio’s holiday menu

Ingredients for 4 servings:

• 1 kg roast beef
• salt and pepper
• e.g. coarse mustard
• n. B. Oil
• 2 tbsp tomato paste
• 1 carrot(s)
• ½ celery
• 1 onion(s)
• 2 tbsp butter
• ½ stalk(s) leek
• some crème de cassis (liqueur)
• pepper
• 150 ml water
• 200 ml red wine
• 2 tbsp flour
• 3 bay leaves
• 3 juniper berries
• 3 carnations
• 3 star anise

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Fried potatoes and carrots are suitable as side dishes

Roast the roast beef and then finish cooking it in the oven. Mixed carrots, yellow and orange carrots, boiled potatoes, or jacket potatoes are suitable for carrots. Fabio makes a blackcurrant jus for his holiday menu. Roast the roast beef: Remove any tendons from the roast beef so the meat doesn’t shrink during cooking. You can leave a little of the fat on the meat to add flavor. Season the meat well on all sides with salt and pepper. Sear the meat for 4-5 minutes on each side, starting with the skin-on side. Then remove the meat from the pan and brush it all over with mustard. Place the meat in a roasting pan and finish cooking in a preheated oven at 150°C for 25 minutes for medium. If you want the meat cooked through, leave it in the oven for 35 minutes. Alternatively, you can use a meat thermometer to determine the doneness. An internal temperature of 54°C is considered medium. At 58°C, the meat is medium-well. And at an internal temperature of 60°C, the meat is cooked through. While the meat is in the oven, we make the blackcurrant jus. To do this, clean and chop the carrots, celery, onion, leek, and garlic. Loosen the meat juices in the pan with a little butter. Add the carrots, onions, and celery. Use a spatula to loosen the meat juices. Then add the tomato paste, leek, and garlic. Sauté briefly. Finally, add flour to thicken. Deglaze everything with blackcurrant liqueur and red wine. Add the spices such as bay leaves, star anise, and juniper. Bring to a boil and then simmer until the meat is cooked. At the very end, strain the sauce through a sieve, season with salt and pepper, and thin with a little water. Serve with roasted potatoes and a carrot and almond mixture as a side dish. Serve everything together with the jus. Fabio’s cooking tips: Tip 1: Let it rest in aluminum foil. Tip 2: Ask your butcher for bones for the jus.