Roast Beef with Coffee-whiskey-cream Foam, Broccoli and Duchess Potatoes

Season the roast beef all around with salt and pepper. Then sear it on all sides once hot and crispy. Place the meat on a baking tray or in a baking dish and let it steep at around 85-90 degrees for 90-120 minutes (core temperature 65 degrees).

Put the chicken legs in a saucepan with water and bring to a boil. Wash off the soup greens and peel them if necessary. Peel the onion as well. Put the clove and bay leaf in the onion. When the water is boiling, add the rest of the sauce and season with salt and pepper. Let everything steep for 1 hour.

For the sauce, peel, halve and cut the onions into strips. Clean the leek and cut it in half lengthways. Peel the garlic. Drain some butter in a pan and sauté onions, garlic, pepper and leek. Deglaze with a dash of white wine and dust some flour while stirring. Top up everything with poultry stock and bring everything to a boil. After a good 10 minutes, add the cream and bring to the boil once, seasoning if necessary. Then pass everything through a fine sieve. Bring the sauce to the boil again, stir in the coffee and season with salt and pepper. Remove the saucepan from the heat, then stir in the liqueur.

Clean the broccoli and remove the large stem, cut the stem crosswise for the individual florets. Then blanch in salted water for about 10 minutes in boiling water. For the almond butter, leave the butter out in a small saucepan and roast the almonds until golden brown. Then pour the butter over the finished broccoli.

Cook and puree the broccoli. Mix the cream and crème fraîche with eggs and spices, pour over the broccoli mixture and stir. Line a baking dish with aluminum foil and fill it with the broccoli mixture. Then cook in the oven for 20 minutes in a water bath at 200 degrees.

Wash, peel and cut the potatoes into cubes of the same size and cook in salted water. Then press or mash the potatoes and add some flakes of butter. Then season everything and stir in the egg yolks. Then pour the potato mixture into a piping bag and squirt onto a baking sheet lined with baking paper. Finally, whisk the egg and spread it over the duchess potatoes. Bake golden in the oven for 15 minutes at 200 degrees.