Roast beef with caper horseradish sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Remove fat and tendons from the roast beef. Place sections on the fat pan of the oven. Salt the meat and place on top, pour on 1/8 litre of water. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 20-25 minutes. In the meantime, peel and wash the carrots and celery and cut them into wide, flat strips of about 4 cm in length. Clean and wash the leek, cut lengthwise and also cut into strips. Mix egg white with breadcrumbs and coloured pepper. Turn the roast beef over and spread the pepper paste on the surface. Fry at the same temperature for another 20-25 minutes. In the meantime, peel, wash and grate the horseradish. Drain the capers. 5 minutes before the end of the cooking time, fry the carrots and celery strips in the fat. Add leek and 1/8 litre water, salt and steam covered for about 10 minutes. Remove roast beef from the oven and cover. Deglaze the roast beef with approx. 200 ml water, drain (results in approx. 1/4 litre), degrease and bring to the boil. Mix sour cream with flour, stir in. Add horseradish and capers and cook for about 5 minutes. Season to taste with salt and pepper. Cut the roast beef (add meat juice to the sauce) and serve with vegetables and sauce

2. 2

   E 62,48 g/ F 26,02 g/ KH 15,86 g

3. 3

   Plate: Altalena

4. 4

   Glasses: Orrefors