Roast beef from Limousin beef
Time
Preparation time: 30 min.
Cooking or baking time: 30 min.
Rest period: 10 min.
Total preparation time: 1 hr. 10 min.
If we eat meat, it should be good meat. We have a farmer who practices suckler cow husbandry. The animals are slaughtered there and the meat is marketed by this farmer via his farm shop ... and yes the animals naturally grow up and everyone can see how the animals are kept.
The mistaken belief makes the meat enormously more expensive? is as in R-we or E-d-ka d or other various self-service markets should make the right one!
Who wants to buy good meat in these shops, must first ask if they have something there and sometimes even deeper into the purse grab, and then only gets? Jungbullen? Meat, meat that could not develop any real taste, because the animals were slaughtered too early.
We had pink Roast beef from Limousin beef on orange coffee sauce with celery puree.
ingredients
Roast beef:
- 400 g roast beef
- 2 garlic cloves skinned and halved
- Cut 1 chili pepper lengthwise
- 1 sprig of rosemary cleaned
- 1 tbsp neutral oil
- 1 teaspoon peppercorns black in the mortar freshly crushed
- Salt to taste
- 1 tbsp butter lard
Orange Coffee Sauce:
- 2 oranges (squeezed out about 180 ml of juice)
- 250 ml cattle stock
- 1 heaped TL coffee powder soluble
- 1 tbsp butter (about 20 g)
- 1 heaped tsp of sugar
- 1 tbsp
- Salt and pepper to taste
- 1 tsp cornstarch
Celery puree:
- Peeled and diced 400 g of celery
- 100 ml of milk
- 20 g of butter
- 1-2 tablespoons of cream fraiche
- Salt pepper and lemon juice to taste
preparation
Roast beef:
- Rub the roast beef well with oil, sprinkle with pepper from the mill and massage into the meat.
- Then put the roast beef in a bowl and put the garlic pieces, the rosemary and the chilli.
- Cover the bowl with cling film and marinate the meat for about 3 hours.
- Heat the clarified butter in a pan and fry the roast beef on each side for about 1-2 minutes, also on the sides (put the meat upright with a pair of tongs).
- Cook the meat in a preheated oven heated to 100 ° C O / U heat for approx. 20 minutes on a grill grate on the 2nd rail of the lower part.
- After half the time I turn the meat, because the rail is not centrally located, I have only 4 Einschubleisten. The roast beef should then have a core temperature of about 65 ° C.
- Take the roast beef out of the oven and place it on a plate covered with aluminum foil for about 10 minutes, so that the meat relaxes and no juice escapes when cutting it.
Orange Coffee Sauce:
- Melt the butter in a saucepan, add the sugar and caramelize.
- Douse with the cattle stock.
- Add the orange juice and the coffee powder and bring to a boil.
- Stir cream into the sauce and season to taste with salt and pepper.
- Boil the sauce once and bind to taste with water-dissolved cornstarch.
Celery puree:
- Melt the butter in a saucepan and sauté the celery cubes.
- Deglaze with the milk and cook for about 10 minutes with the lid closed on low heat the celery.
- Puree the celery after cooking, stir in the crème fraîche and season with salt, pepper and lemon juice.
Finish:
Place a saucepan on the plate and place some meat strips of roast beef, sprinkle some coarse salt and pepper from the grinder over the meat.
Put the celery puree into a piping bag and place a few drops of flake next to the meat, add another 2 orange slices and you're ready to enjoy.
