Roast beef with hazelnut-herb crust, red wine shallots and celery mashed potatoes

Name: Roast beef with hazelnut-herb crust, red wine shallots and celery mashed potatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 1.6 kg Roast beef, without fat or tendons; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 600 g Shallots; 1.25 kg Potatoes; 800 g Celeriac; 150 g + 1 pinch of sugar; 600 ml dry red wine (e.g. Merlot); 75 ml light balsamic vinegar; 3 discs Toast bread (approx. 30 g each); 8 Stem(s) Rosemary and sage; 150 g Butter; 75 g Hazelnut kernels without skin; 2 Egg yolk (size M); 250 ml Milk; 7-10 Tbsp grated nutmeg

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

1.6 kg Roast beef, without fat or tendons
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
600 g Shallots
1.25 kg Potatoes
800 g Celeriac
150 g + 1 pinch of sugar
600 ml dry red wine (e.g. Merlot)
75 ml light balsamic vinegar
3 discs Toast bread (approx. 30 g each)
8 Stem(s) Rosemary and sage
150 g Butter
75 g Hazelnut kernels without skin
2 Egg yolk (size M)
250 ml Milk
7-10 Tbsp grated nutmeg

Directions

1
Wash the meat and dab dry. Heat oil in a roasting pan. Brown the meat in it for 5-6 minutes, season with salt and pepper. Remove the meat, place on a baking tray and cook in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for 40-45 minutes.
2
It is best to use a meat thermometer and cook up to 58 °C core temperature. Peel the shallots. Peel and wash potatoes and celery and cut into large cubes. Cook potato and celery cubes in boiling salted water at medium heat for about 20 minutes.
3
Caramelise 150 g sugar in a larger pot at low heat. Heat the wine and vinegar. Add the caramelized sugar and stir while stirring. Add the shallots and let it simmer open for about 15 minutes.
4
Then season to taste with salt and pepper. Remove the crusts from the toast. Cut bread into pieces and grind coarsely in the universal chopper. Roast in a pan without fat at low heat until light brown. Remove bread crumbs.
5
Wash the rosemary and sage and dab dry. Put some stems of rosemary aside for garnishing. Pluck the remaining rosemary and sage from the stems and chop them. Whip 100 g butter with the whisk of the hand mixer until white and creamy.
6
Chop nuts. Add egg yolks, bread, nuts and chopped herbs to the butter, season with salt, pepper and 1 pinch of sugar. Take out the meat, spread the nut-butter mixture on the meat, press on.
7
Grill the meat under the grill of the oven, on the 2nd rail from below, for 4-5 minutes until golden brown. Drain the potatoes and celery and let them evaporate briefly on the switched off hotplate. Add milk and 50 g butter, mash to puree, season to taste with salt, pepper and a little nutmeg.
8
Arrange roast beef and red wine shallots on a plate, garnish with rosemary. Add the celery-potato puree.