Roast beef
easy
70 mins
70 mins
Ingredients
- 1.2 kg Roast beef
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 40 g clarified butter
- 1 kg white asparagus
- 500 g small carrots
- 1 (approx. 200 g) Courgette
- 1/2 TEASPOON Sugar
- 7-10 Tbsp a few squirts of orange juice
- 2 bags of hollandaise sauce (approx. 30 g each)
- 250 g Butter
- 4 TABLESPOONS Whipped cream
- 1-2 TEASPOONS grated horseradish (from the jar)
- 7-10 Tbsp Herbs and orange slices
Directions
- 1
Wash roast beef, dab dry and remove tendons and fat. Rub the meat with salt and pepper and place it on the fat pan. Pour hot clarified butter over it. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for approx. 10 minutes. Then finish roasting for approx. 40 minutes at 150 ° C/ gas: stage 1). In the meantime, peel the asparagus and cut off the woody ends.
- 2
Cut the asparagus spears in half. Peel and wash the carrots and cut them in half lengthwise. Cook both in boiling salted water for about 15 minutes. Drain and collect the vegetable water. Clean and wash the zucchini. Slice into long, thin strips with a grater and add to the rest of the vegetables for the last 2 minutes. Season with sugar and orange juice. For the sauce, remove 1/4 litre of the vegetable stock. Stir in the sauce powder and bring to the boil. Stir in fat in small flakes at low heat gradually with a whisk. Refine with cream and horseradish. Season with salt and pepper.
- 3
Season with sugar and orange juice. For the sauce, remove 1/4 litre of the vegetable stock. Stir in the sauce powder and bring to the boil. Stir in fat in small flakes at low heat gradually with a whisk. Refine with cream and horseradish. Season with salt and pepper. Arrange roast beef and vegetables with the sauce on a plate. Serve garnished with herbs and orange slices
Nutrition Facts
970 kcal
10 g
77 g
46 g
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