Roast beef with spring vegetables and hollandaise

COOK TIME
240 mins

TOTAL TIME
240 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Cut off the upper layer of fat. Season meat with salt and pepper. Heat clarified butter in a flat roasting pan. Brown the meat in it at high heat for 6-8 minutes, then put it in the preheated oven (electric cooker: 80 °C/circulating air and gas: see manufacturer) and roast for 3-3 1/2 hours (the core temperature should be 62 °C; use a meat thermometer to check).

2. 2

   Peel and wash the carrots and cut them diagonally into approx. 3 cm thick pieces. Clean, wash and halve the sugar snap peas. Wash and peel the asparagus and cut off the woody ends. Cook the asparagus in boiling salted water with 1 tsp. sugar and a dash of lemon juice for 12-15 minutes. After about 5 minutes add carrots. 3 minutes before the end of the cooking time add sugar snap peas

3. 3

   In the meantime cut the vanilla pod lengthwise and scrape out the pulp. Put butter, vanilla pulp and pod into a small pot and melt butter at low heat until it separates into three layers. (An upper thin foam layer of protein residues, the middle thick yellow butterfat and the whey which settled at the bottom). After this process, skim off the foam formed at the top with a spoon and slowly pour the concentrated butterfat into a bowl so that the milky sediment remains in the pot. Beat the egg yolks and wine over a hot water bath with a whisk for about 1 minute until creamy. Stir the butter first drop by drop, then pour it in a thin stream into the egg yolk cream until a thick sauce is formed. Season to taste with sugar, salt and 1 dash of lemon juice

4. 4

   Take out the meat. Wash herbs, shake dry. Pluck the leaves from the stems and chop them. Mix with coarse pepper and spread on the meat. Pour vegetables through a sieve. Cut meat into slices. Arrange 2 slices of meat, vegetables and sauce on 4 plates and serve

Nutrition Facts

KCAL
910 kcal

CARBS
9 g

FATS
68 g

PROTEINS
54 g