- Cooking at the table
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01. November 2010
Season the roast beef with salt and pepper from the mill. Heat the cooking butter in a frying pan, fry the roast beef in the hot butter until golden-brown all around, and then place in the preheated oven. Baste from time to time (pour the hot juices over the food). Remove the roast beef from the oven at a core temperature of 50 °C and place on a grid with a plate underneath to catch drops.
Set the oven for 80 °C (leave the oven door open so that the oven can cool down to 80 °C more quickly). Then allow the roast beef to stand in the 80 °C warm oven until the core temperature of 56 °C (rare) is reached.
In the meantime, place the roasted vegetables in a frying pan, quench with red wine and boil to form a syrup (the liquid is almost completely reduced). Now add the brown veal stock / gravy and simmer until the desired consistency is obtained. Then pass the sauce through a fine sieve, season to taste with port wine and salt and pepper from the mill, and finish off with the small, cold cubes of butter (foam with a whisk or a small mixer).
Cut the roast beef into thin slices and brush with warm, liquefied butter.
Serve the sauce separately.
Add garlic cloves and rosemary twigs while braising.