Tafelspitz with basil sauce

Name: Tafelspitz with basil sauce
Yield: 1
Ingredients: 2 Carrots; 2 tomatoes, 2 onions; 1.5-2 kg Boiled fillet of beef; 7-10 Tbsp salt, pepper; 2-3 TABLESPOONS clarified butter; 1.5 kg Carrots; 1 bunch/pot of basil; 1 Pouch preparation f. Sauce Hollandaise (f. 125 g butter); 100 g Whipped cream; 60 g Butter

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

2 Carrots
2 tomatoes, 2 onions
1.5-2 kg Boiled fillet of beef
7-10 Tbsp salt, pepper
2-3 TABLESPOONS clarified butter
1.5 kg Carrots
1 bunch/pot of basil
1 Pouch preparation f. Sauce Hollandaise (f. 125 g butter)
100 g Whipped cream
60 g Butter

Directions

1
Peel, wash and chop 2 carrots. Wash the tomatoes, peel the onions. Cut both into quarters
2
Dab the meat dry and season with salt and pepper. Fry in hot clarified butter in a roasting pan all around. Fry onions, tomatoes and carrots briefly. Cover and roast in a hot oven (electric cooker: 100 °C/circulating air and gas: see cooker manufacturer) for approx. 4 hours
3
Clean the carrots, leaving a little green in the process. Peel and wash the carrots and cook them in approx. 1⁄4 l boiling salted water for 12-15 minutes. Wash basil, cut roughly
4
Take out the meat, possibly grill it under the hot oven grill. Sieve the roast stock, bring to the boil and boil down a little. Season to taste
5
Drain the carrots, collect the cooking water and measure 1⁄8 l Stir the sauce powder into the cooking water, bring to the boil. Add cream, bring to the boil. Remove from the heat and beat butter in pieces. Stir in basil, season to taste
6
Cut the meat open. Serve with carrots and hollandaise. Add the gravy. Serve with: Boiled potatoes
7
Drink: light red wine