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🍽️ Roastbeef with Cassis Jus – Fabio's Holiday Menu

650 kcal · 75 min · 4 servings

Ingredients

• 1 kg Roast Beef
• Salt and pepper
• Mustard (coarse) to taste
• Oil to taste
• 2 tbsp tomato paste
• 1 Carrot(s)
• 0.5 Celery
• 1 Onion(s)
• 2 tbsp Butter
• 0.5 Stalk(s) Leek
• some Crème de Cassis (liqueur)
• Pepper
• 150 ml Water
• 200 ml Red wine
• 2 tbsp Flour
• 3 Bay leaves
• 3 Juniper berry(ies)
• 3 Clove(s)
• 3 Star anise

Instructions

1. 1. Remove the sinews from the roast beef so that the meat does not shrink during cooking. Leave a thin layer of fat on the piece to add more flavor. Season the meat generously with salt and pepper.
2. 2. Preheat the oven to 150 degrees Celsius. Sear the meat in a pan. Start with the fat side. Sear it for 4 to 5 minutes on each side.
3. 3. Remove the meat from the pan. Coat it all over with mustard. Place it in a baking dish.
4. 4. Cook the meat in the oven. Remove it after 25 minutes if you like it medium. Remove it after 35 minutes if you like it well-done. Alternatively, use a meat thermometer: 54 degrees Celsius is medium, 58 degrees Celsius is medium well, and 60 degrees Celsius is well-done.
5. 5. While the meat is in the oven, prepare the sauce. Peel and chop carrots, celery, onions, leek, and garlic into pieces. Deglaze the pan drippings with a little butter. A spatula helps you with this. Add the carrots, onions, and celery to the pan.
6. 6. Add tomato paste, leek, and garlic to the pan. Sauté everything briefly. Add flour to thicken the sauce. Deglaze everything with Cassis liqueur and red wine. Add bay leaves, star anise, and juniper berries.
7. 7. Bring the sauce to a boil. Simmer it until the meat is done. Strain the sauce through a sieve. Season it with salt and pepper. Thin it with a little water if necessary.
8. 8. Let the meat rest in aluminum foil. Fry potatoes. Cook a vegetable dish with carrots and almonds. Serve everything together with the sauce.

Nutrition per serving

• kcal: 650
• Protein: 45 g · Fett/Fat: 35 g · Carbs: 25 g