Mix the paprika powder, cayenne, mustard powder, sugar, salt, pepper, marjoram and cumin and rub the roast with it - wrap in cling film and leave to stand overnight.
Clean and roughly dice the carrots and onions - sear the meat in butter and olive oil - add the vegetables and celery greens and roast with them.
Deglaze with port wine - pour in the stock and cook in the oven at 190 ° C for 1 hour.
Remove the roast from the sauce - remove the twine and add the cream to the sauce - puree.
In the meantime, wash the potatoes, cut in half and marinate with olive oil - sprinkle with salt, pepper and rosemary - put in the oven for the last 15 minutes before the end of the roasting time and bake until golden brown.
Asparagus and Bernaise sauce
Peel the asparagus - squeeze the lemon and put the peel in boiling salted water - add sugar to taste and cook the asparagus sticks with the tips over water for 5 minutes - then lower the whole sticks and cook for 1 minute (do not boil).
Put on a water bath and beat the egg until frothy, add lemon juice and melted butter - keep beating until the sauce thickens. Remove from the heat and season with salt, pepper, sugar and tarragon.
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