Roast beef with pepper crust

Ingredients

Directions

1. 1

   Wash the roast beef and pat dry. Remove tendons and fat. Rub with salt and place on a grid of the oven. Slide a fat pan underneath and pour hot clarified butter over it. Bake in a preheated oven (electric: 225°C/ gas: level 4) for approx. 45 minutes. Peel the vegetable onions. Roughly dice 2 of them and put them on the fat pan with 100 g bacon for the last 1/2 hour. For the crust chop one onion. Finely dice the remaining bacon. Crush the peppercorns. Wash and chop parsley. Mix prepared ingredients and mustard well and spread on the roast beef halfway through the frying time. Shortly before the end of the frying time, deglaze with 1/4 litre of water and 5 tablespoons of brandy. In the meantime, clean and wash the broccoli and divide into small florets. Cook in boiling salted water for about 8 minutes. Then drain. Drain the chanterelles. Clean, wash and halve the mushrooms. Chop the remaining onion. Fry in hot fat. Fry the mushrooms for 10 minutes. Just before serving, add broccoli and lemon juice, toss and season to taste. Wrap the roast beef in foil and let it rest for 10 minutes. Pour gravy through a sieve into a pot. Add cream and let it boil down over high heat for about 10 minutes. Add sauce thickener, bring to the boil again. Season with salt, pepper and remaining brandy. Arrange everything on a plate. Serve sauce extra. Serve garnished with lemon wheels and parsley. Almond balls taste good with it

2. 2

   Per serving (for 8 people) 2770 kJ/ 660 kcal

3. 3

   Per serving (for 6 people) 3690 kJ/ 880 kcal