Roast Beef with Red Wine Sauce, Buttered Carrots and Potato Biscuits

Parry the meat and carefully cut into the layer of fat at the top in a diamond shape (be careful: do not cut into the meat!). In a sufficiently large pan, fry the meat all around in sufficient fat. Then pepper and salt, place in the oven preheated to 200 degrees and turn down to 160 degrees.

Check the core temperature with a meat thermometer: when 50 degrees have been reached, switch off the oven, but leave the meat in until a core temperature of 57 degrees has been reached. The exact time depends on the thickness of the piece of meat. With this method, the meat can be served immediately because it has already been resting in the oven.

Caramelize 1 tablespoons of sugar in a saucepan and deglaze with red wine. Add the beef stock, garlic and rosemary and simmer for 5 minutes. Remove the rosemary and garlic, add butter, season with honey, salt and pepper. Mix the cornstarch and water and thicken the sauce.

Peel the carrots and remove the green (a small piece may be left on for the look). Cook in a saucepan with salt and sugar until al dente. Drain and gently stew in a pan with butter. Add salt and sugar to taste.

Boil the potatoes very soft, drain and evaporate so that there is no more liquid. In the meantime, finely dice the onions and let them brown in the pan. Let cool on a paper towel.

Put the potatoes in a saucepan through a press. Add onions, egg yolks and finely chopped parsley, season with salt, pepper and nutmeg. Mix the dough well, roll it up in a towel and set it aside to cool. When the dough has cooled, put it in the refrigerator. Later remove from the towel and cut into pieces 2-3 cm thick. Flour the smooth sides and slowly fry both sides with butter in a pan until golden brown. Then serve immediately.