Roast beef with hazelnut-cheese crust

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the soup greens into pieces. Peel onions. Cut one onion into slices. Cut bread roughly into pieces. Wash the meat, dab dry and add salt and pepper.

2. 2

   Heat clarified butter in a roaster and fry the meat all around. Add soup greens and onion wedges, fry briefly and deglaze with red wine and 1/4 litre stock. Add tomato paste, bay leaf and brown bread.

3. 3

   Cover and bake in a preheated oven (electric range: 200°C/ gas: level 3) for approx. 2 hours. For the crust, mix the cheese with hazelnut leaves and egg. Season with a little salt and pepper. Clean and wash the cauliflower and divide into small florets.

4. 4

   Wash parsley, dab dry and chop finely. Dice remaining onion. Cook deep-frozen beans and cauliflower florets in boiling salted water for 10-15 minutes. Drain and let drain. 20 minutes before the end of the cooking time lift the roast out of the roaster.

5. 5

   Pour the stewed stock and vegetables, without the bay leaf, into the mixing cup of a food processor. Spread the crust mixture over the roast and press down gently. Place the roast in the roasting pan and cook without lid.

6. 6

   Puree the vegetable stock, adding the remaining stock as required. Heat the sauce in a pot and season with salt and pepper. Heat the fat in a saucepan, brown the onion lightly in it and warm the vegetables while tossing them.

7. 7

   Fold in the parsley. Cut the meat open, arrange on a preheated plate with vegetables and some sauce. Garnish with laurel. Add remaining sauce extra.