Warm roast beef with Romanesco & kohlrabi

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
5 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 6
  • 1-1.2 kg Roast beef
  • 7-10 Tbsp salt and pepper
  • 7-10 Tbsp Sugar
  • 2 TABLESPOONS clarified butter
  • 2 TABLESPOONS colourful peppercorns
  • 2-3 TABLESPOONS black peppercorns
  • 1 Romanesco
  • 1 large kohlrabi
  • 1/2 potty Tarragon and thyme
  • 150 ml dry white wine
  • 150 g icy butter
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Dab roast beef dry and cut the fat layer crosswise. Season with salt and pepper. Heat the lard in a roaster. First fry the roast beef on the fat side over a high heat for 3-4 minutes until brown, then turn and fry for another 3-4 minutes.

  2. 2

    In the meantime, preheat the oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Crush the colored and black peppercorns together in the mortar. Spread them over the meat and press lightly. Bake in a hot oven for 30-40 minutes.

  3. 3

    Clean or peel and wash the vegetables. Divide Romanesco into small florets. Quarter kohlrabi and cut into slices. Cover the vegetables and cook them in 1/4 l boiling salted water for about 8 minutes.

  4. 4

    For the butter sauce, wash the herbs, dab dry and chop. Drain the vegetables, collect the vegetable water and measure 100 ml. Reduce by half with the wine in a small open pot over high heat.

  5. 5

    Cut the butter into pieces and gradually stir it into the hot, but no longer boiling wine stock with a hand blender at very low heat, creating a creamy sauce. Season to taste with salt, pepper and sugar.

  6. 6

    Stir in the herbs.

  7. 7

    Wrap roast beef in aluminium foil and let it rest for about 10 minutes. Re-heat vegetables in the sauce. Cut roast beef into thin slices. Serve with vegetables and sauce. New potatoes taste good with it.

Nutrition Facts

KCAL
480 kcal
CARBS
4 g
FATS
32 g
PROTEINS
40 g