Roast beef with tomato foam crust on leek vegetables
easy
150 mins
150 mins
Ingredients
- 1.2 kg Semeroll (with
- 7-10 Tbsp butcher order)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 1 collar Soup Greens
- 2 Onions
- 1/4 l dry red wine
- 1 kg Leeks (leek)
- 100 g Whipped cream
- 1-2 TABLESPOONS dark sauce thickener
- 1 Egg
- 1 TABLESPOON Tomato paste
- 20 Butter or margarine
- 7-10 Tbsp Sweet peppers
Directions
- 1
Wash the meat, dab dry and rub with salt and pepper. Heat the oil in a roasting pan and fry the meat all around. Clean, wash and coarsely dice the soup greens and onions and fry them briefly.
- 2
Deglaze with red wine and 1/4 litre of water, cover and braise in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 2 hours. Clean, wash and cut the leek into pieces of approx. 2 cm length.
- 3
Cook in boiling salted water for about 8 minutes and drain. Remove the roast. Pour the roast stock through a sieve into a pot and bring to the boil with the cream. Stir in sauce thickener and season with salt and pepper.
- 4
Separate the egg. Beat egg white until stiff. Stir in tomato paste, salt and pepper. Add egg yolk. Spread the mixture on the roast and bake under the preheated grill until golden brown. Heat the fat in a pan, toss the leek in it and season with paprika.
- 5
Arrange everything on a preheated plate.
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