Gratinated boiled beef with béarnaise sauce
easy
195 mins
195 mins
Ingredients
- 1 bunch of greens
- 2 Tomatoes
- 2 Onions
- 1 TABLESPOON Oil
- 1 TABLESPOON Peppercorns
- 1 Bay leaf
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 kg Tafelspitz (rump of beef)
- 5-6 Stem(s) fresh herbs (e.g. parsley,
- 7-10 Tbsp tarragon and chervil)
- 200 g Whipped cream
- 3 Bag "Preparation for Sauce Hollandaise"
- 7-10 Tbsp (for each 125 g of butter)
- 200 g Butter
- 2 TABLESPOONS White wine
Directions
- 1
Clean the soup vegetables, wash them. Cut up roughly. Wash and quarter the tomatoes. Cut onions and their skin in half and fry in hot oil on the cut surface. Deglaze with a good 3 l water. Add soup greens, tomatoes and spice ingredients and bring everything to the boil
- 2
Wash the meat, add it (must be covered with water) and bring to the boil. Cover and simmer for 2 1/4-2 1/2 hours. Skim more often. Leave to cool overnight in the stock. (Use broth for the stock.)
- 3
Wash herbs and, except for one thing, chop. Pour a good 3/8 l cold water and cream into a pot. Stir in sauce powder and bring to the boil while stirring. Beat in only 200 g butter in pieces over low heat until it has melted. Stir in wine and chopped herbs
- 4
Remove meat from the stock, remove fat. Cut into about 20 slices and place on an ovenproof dish. Pour a good half of the sauce over them. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 20 minutes. Garnish with the rest of the herbs. Heat the rest of the sauce again and serve extra
Nutrition Facts
410 kcal
3 g
26 g
39 g
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