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🍽️ Juicy Roast Beef with Creamy Red Wine Sauce

996 kcal · 30 min · 4 servings

Ingredients

• 1 kg Roast Beef
• 1 tbsp Oil
• 1 tsp Mustard
• Salt
• Pepper (from the mill)
• 700 g Carrots
• 700 g Sweet Potatoes
• 4 tbsp Ghee
• 2 tbsp Butter
• 200 g Shallots
• 2 tbsp Butter
• 400 ml dry Red Wine
• 0.5 cup Sour Cream
• 2 tbsp Sauce Thickener (dark)
• Salt
• Pepper (from the mill)

Instructions

1. 1. Score the fat layer of the roast beef in a crosshatch pattern.
2. 2. Tie the meat with kitchen twine if it is loose.
3. 3. Whisk oil, mustard, salt, and pepper into a marinade.
4. 4. Rub the meat thoroughly with the marinade.
5. 5. Preheat the oven to 250 degrees Celsius.
6. 6. Peel the carrots and cut them lengthwise into batons.
7. 7. Peel the potatoes and cut them into batons as well.
8. 8. Grease a roasting pan with butter.
9. 9. Place the vegetables on the prepared roasting pan.
10. 10. Sprinkle the vegetables with small flakes of clarified butter.
11. 11. Fold a mold out of aluminum foil, leaving the top open.
12. 12. Place the meat fat-side up into the aluminum foil mold.
13. 13. Place the meat mold on a rack.
14. 14. Slide the vegetable roasting pan under the rack.
15. 15. Roast the meat and vegetables for 10 minutes at 250 degrees Celsius.
16. 16. Reduce the oven temperature to 180 degrees Celsius after 10 minutes.
17. 17. Roast the meat and vegetables for a total of 25 to 30 minutes.
18. 18. Wrap the finished roast beef tightly in aluminum foil.
19. 19. Place the wrapped meat in the oven at 80 degrees Celsius for 15 to 20 minutes.
20. 20. Cover the vegetables with aluminum foil and leave them in the oven.
21. 21. Peel the shallots and slice them into rings.
22. 22. Sweat the shallots in hot butter until translucent.
23. 23. Deglaze the vegetables with red wine.
24. 24. Let the sauce reduce slowly to about half its volume.
25. 25. Season the sauce with salt and pepper.
26. 26. Add a little water to the sauce.
27. 27. Bring the sauce to a boil.
28. 28. Stir in a sauce thickener to bind the sauce.
29. 29. Bring the sauce to a boil again briefly.
30. 30. Stir Crème Fraîche into the sauce.
31. 31. Take the roast beef out of the oven.
32. 32. Slice the meat into thin slices.
33. 33. Serve the roast beef with the sauce, potatoes, and carrots.

Nutrition per serving

• kcal: 996
• Protein: 62 g · Fett/Fat: 47 g · Carbs: 66 g