John Myers
Contents
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Ingredients
- 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
Instructions
- Cut into the roast beef the day before, rub mustard, salt and pepper thickly and place in the refrigerator.
- 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.
- 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.
- 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.
- 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.
Nutrition
Serving: 100gCalories: 120kcalCarbohydrates: 3.6gProtein: 12.3gFat: 6.2g
