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Roast Beef with Truffled Potato Gratin and Bordelais Vegetables

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Roast Beef with Truffled Potato Gratin and Bordelais Vegetables

The perfect roast beef with truffled potato gratin and bordelais vegetables recipe with a picture and simple step-by-step instructions.

  • 3 kilogram Roast beef
  • English mustard
  • Salt
  • Pepper
  • 1 kg Potatoes
  • 0,5 liter Milk
  • 0,25 liter Whipped cream
  • 1 tbsp Truffle paste
  • Salt
  • Pepper
  • 0,5 kilogram Porcini mushrooms fresh
  • 2 Garlic cloves
  • 0,5 kilogram Cherry tomatoes
  • 3 tbsp Chopped parsley
  • Olive oil
  1. Cut into the roast beef the day before, rub mustard, salt and pepper thickly and place in the refrigerator.
  2. The next day, sear the meat well all over and then place it in the oven for 4-5 hours at 50 degrees. Before serving, increase the temperature until the meat has a core temperature of 58-59 degrees. Then let it stand in the switched-off pipe for 10 minutes and then cut it open.
  3. Cut the peeled potatoes into slices and cook them in the salted milk (do not let them soften). Mix the whipped cream with the truffle paste, place the potatoes in a tile-like form and pour the whipped cream and truffle mixture over them. Bake the gratin at 200 degrees for about 25 minutes, until the potatoes are golden brown.
  4. Sauté the garlic in a little oil, add the porcini mushrooms and cover everything with oil. Let it simmer over a low heat for about 1 hour. Finally add 2 tablespoons of parsley.
  5. Halve the tomatoes, place in a tin and fry at 200 degrees for about 10-15 minutes. Finally sprinkle with the rest of the chopped parsley and serve.
Dinner
European
roast beef with truffled potato gratin and bordelais vegetables

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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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