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Roast Beef with Pretzel Crust Served with Triplet Potatoes, Spring Vegetables and Red Wine Sauce

5 from 5 votes
Total Time 4 hours 15 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 197 kcal

Ingredients
 

For the roast beef and side dishes:

  • 150 g Pretzels old
  • 2 Pc. Onions
  • 1 bunch Parsley
  • 9 tbsp Rapeseed oil
  • 2 tsp Caraway seed
  • 2 tsp Dried marjoram
  • 175 g Butter
  • 1 tbsp Mustard
  • 2 Pc. Egg yolk
  • Salt and pepper
  • 1,5 kg Roast beef
  • 1 kg Potatoes triplets
  • 0,5 bunch Carrots
  • 1 Pc. Leek
  • 100 g Snow peas
  • 3 Pc. Sprigs of thyme
  • 0,5 Pc. Lemon untreated

For the red wine sauce:

  • 2 tbsp Olive oil
  • 2 Pc. Garlic cloves
  • 0,5 Pc. Onion
  • 0,5 l Beef broth
  • 250 ml Red wine
  • Salt and pepper

Vegetarian main course: red cabbage steak

  • 350 g Red cabbage
  • 150 g Goat cheese
  • 3 Pc. Garlic cloves
  • 3 tbsp Olive oil
  • 1 Pc. Lemon
  • 2 tbsp Maple syrup
  • Salt and pepper

Instructions
 

  • Cut the pretzels into cubes. Peel the onions and finely dice them. Wash the parsley and pat dry. Pluck the leaves from the stems and chop finely.
  • Heat 2 tablespoons of oil in a pan and sauté the onions. Stir in the caraway seeds, marjoram and parsley, let the mixture cool down. Whip 125 g butter with mustard, add egg yolks and stir in. Add the cooled onion mixture and pretzel cubes, salt and pepper.
  • Preheat the oven to 180 ° C top / bottom heat. Pat the roast beef dry and season with salt all around. Heat 3 tablespoons of oil and brown the meat on all sides. Place on a lightly greased baking sheet and cook in the oven for 25 minutes.
  • Wash potatoes, cook unpeeled in water for 15–20 minutes. Clean and peel the carrots. Clean and wash the leek and cut into rings about 1 cm wide. Wash the snow peas and cut in half at an angle. Wash the thyme and pat dry.
  • Cover the carrots with thyme in a little salted boiling water and cook for 8-10 minutes. Add the snow peas in the last 3 minutes. Wash the lemon and grate the peel finely. Take the meat out of the oven and let it rest for about 15 minutes. Drain, drain and allow the potatoes to evaporate. Heat 30 g butter and 4 tablespoons oil. Fry potatoes over medium to high heat for 10 minutes. Season with lemon zest, salt and pepper.
  • Turn the oven grill up to 250 ° C. Put the pretzel mixture on the meat and grill for 5 minutes. Heat the remaining butter and sauté the leek for 5 minutes. Add the rest of the vegetables, toss in the butter and season with salt and pepper. Cut the meat into slices, serve with vegetables and roasted potatoes.
  • Heat a large saucepan and let it heat for at least 2 minutes. Add olive oil and toss for 2 minutes. Peel and chop garlic cloves and onion. Sauté in hot oil for 3-4 minutes. Add the beef broth and stir well with a whisk. Set the heat to the lowest level and simmer with the lid on for 20 minutes.
  • Stir the broth and add the red wine. Put the lid back on the pot and simmer for another 25 minutes. Season with salt and pepper. Serve with the roast beef and side dishes.
  • Preheat the oven to 160 ° C. Cut the red cabbage into slices as thick as a thumb. Peel garlic and chop finely. Put the oil in a small bowl. Add lemon juice and garlic and stir. Season to taste with salt and pepper. Place the red cabbage slices on a baking sheet lined with baking paper and brush with the garlic-oil mix.
  • Bake at 160 ° C for 20 minutes. Take out of the oven and spread the goat cheese on the red cabbage steaks. Drizzle with maple syrup and bake for another 10 minutes, until the goat cheese is slightly brown. Take out of the oven and serve.

Nutrition

Serving: 100gCalories: 197kcalCarbohydrates: 7.4gProtein: 8.6gFat: 14.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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