John Myers
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Roast Beef with Pretzel Crumble, Sweet Potato Puree and Pimientos De Padron
The perfect roast beef with pretzel crumble, sweet potato puree and pimientos de padron recipe with a picture and simple step-by-step instructions.
For the pretzel crumble:
- 0,5 Pc. Garlic
- 1 Pc. Shallot
- Thyme
- Rosemary
- Butter
- 0,5 bunch Parsley
- 200 g Pretzels from the previous day
- 2 tsp Caraway seed
- 2 tsp Dried marjoram
- 150 g Soft butter
- 2 tsp Mustard
- 3 Pc. Egg yolk
For the sweet potato puree:
- 3 Pc. Sweet potatoes
- 2 Pc. Potatoes big
- 1 shot Grappa
- 50 g Butter
- Salt and pepper
- 50 g Grated Parmesan
For the Pimientos de Padron:
- 200 g Pimientos de Padrón
- 2 tbsp Olive oil
- Coarse sea salt
For the red wine sauce:
- 1 packet Herbs of Provence
- 2 Pc. Shallots
- 1 disc Ginger
- 0,5 Pc. Garlic
- 2 tsp Vegetable broth
- 300 ml Red wine
- 200 ml Beef stock
- 2 tsp Baking cocoa
- 1 pinch Sugar
Roast beef:
- Sear the roast beef in butter with garlic, rosemary, thyme and the shallot and leave to cool (put in the fridge if necessary). In the oven at 80 ° C for about two hours until it has a core temperature of 54 ° C.
Red wine sauce:
- For the sauce, cut the onions and put them in a saucepan with olive oil and sauté until translucent. You are welcome to add some sugar to caramelize. Add the ginger, garlic and vegetable stock and simmer for 3 minutes. Then deglaze the whole thing with the wine and beef stock and let it boil down. If necessary, pour red wine over and over again. Strain the large parts with a sieve and thicken the sauce with the baking cocoa.
Pretzel crumble:
- Cut the pretzels into 1 cm pieces. Steam the onion with the caraway seeds and marjoram until translucent. Mix the pretzels with the butter, salt, pepper, mustard and parsley and add the onion mixture. Spread the mixture on a baking sheet and bake at 150 ° C for about 15 minutes until golden brown.
Mashed sweet potatoes:
- Peel both types of potatoes and cut into pieces. Cook in a saucepan with salted water for about 20 minutes. Pour off the water and puree with milk, butter, grappa, salt and pepper. Fold in the Parmesan if you like.
Pimientos de Padrón:
- Fry the pimientos with oil in a pan until they are brown and limp. Then sprinkle with coarse salt and serve.
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