Sous-vide Roast Beef on Red Wine Jus

Place the roast beef on a bed of thyme and rosemary in a vacuum bag 24-48 hours before use, add a little olive oil and vacuum seal, then place in the refrigerator until use. Set the sous-vide cooker to a temperature of 54 degrees Celsius. As soon as the temperature has been reached, place the roast beef in the sous-vide cooker for 4-5 hours.

After the cooking time, heat a coated grill pan very strongly without adding any fat. Only when the pan is very hot do sear the meat for approx. 30 seconds on the first side. Then turn the meat 90 degrees to create a diamond branding and sear it for another 30 seconds. Turn the meat over and sear again for 30 seconds. Turn the meat 90 degrees and fry for another 30 seconds. So that at the end the meat was seared for one minute on each side. Take the meat out of the pan and season with coarse sea salt and fresh pepper.

For the red wine jus, peel the red onions and chop them into small cubes. Heat a saucepan with butter and fry the diced red onions until translucent. Now add the dried herbs and fry until the herbs smell nice. Caramelize the whole thing with a little sugar and shortly afterwards deglaze with red wine and beef stock. The sauce can simmer all day.

Check again and again whether there is still enough liquid in the pot to make a creamy sauce. Finally, strain and collect the brew. Pour on some cream, bring to the boil briefly and season with salt, pepper and a little sugar. Finally, add a good piece of butter to the sauce again and let it melt while stirring.

For the potato gratin, grease a flat gratin dish with butter. Peel and finely dice the garlic. Peel the potatoes and slice them finely. Season the potato slices with salt, pepper and nutmeg and mix well.

Put the cream, garlic and white truffle sauce in a container and mix them all with the hand blender. Season the mixture with salt, pepper and a little nutmeg. Then pour the mixture over the potatoes. Freshly grate the Parmesan and spread on the gratin. Bake in the preheated oven at 180 degrees for about an hour. Serve the potato gratin with freshly grated truffle.

Bring about two liters of salted water to the boil for the beans. In the meantime, wash the beans and cut off the stem and the thin tip. Then cook the beans in salted water for about ten to twelve minutes. Quench the beans in ice water and sort into bundles of 4-5 pieces.

Wrap the beans tightly with the Black Forest ham and brush the finished bundles with a little olive oil. Put some butter in a pan and heat it up. Place the bunch of beans in the hot pan with the ham seam down and fry for a few minutes. Turn carefully once. Serve the beans with a little melted butter and fresh pepper.