🍽️ Juicy Roast Beef with Creamy Onion-Wine Sauce

Name: Juicy Roast Beef with Creamy Onion-Wine Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g Roast Beef (Roast Beef); Salt; Pepper (from the mill); 40 g mixed herbs (e.g. marjoram, thyme, chervil); 2 tbsp ghee; 1 tsp medium-hot mustard; 1 tbsp mustard seeds; 5 large onions; 1 tbsp sunflower oil; 100 ml dry white wine; 100 ml meat broth; 200 ml whipping cream (min. 30% fat content); Salt; Pepper (from the mill); freshly grated nutmeg; fresh chervil (for garnish)

542 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

800 g Roast Beef (Roast Beef)
Salt
Pepper (from the mill)
40 g mixed herbs (e.g. marjoram, thyme, chervil)
2 tbsp ghee
1 tsp medium-hot mustard
1 tbsp mustard seeds
5 large onions
1 tbsp sunflower oil
100 ml dry white wine
100 ml meat broth
200 ml whipping cream (min. 30% fat content)
Salt
Pepper (from the mill)
freshly grated nutmeg
fresh chervil (for garnish)

Instructions

1. Preheat the oven to 150 degrees Celsius with top and bottom heat.
2. Rinse the meat under cold water and pat it completely dry with kitchen paper.
3. Season the meat generously with salt and freshly ground pepper.
4. Wash the fresh herbs, dry them, and chop them finely.
5. Heat the ghee (clarified butter) in a large frying pan.
6. Sear the meat on all sides for about 4 minutes until it has a brown crust.
7. Remove the meat from the pan and coat it completely with mustard.
8. Top the meat with the chopped herbs and mustard seeds.
9. Place the meat on the oven rack and put a drip tray directly underneath.
10. Cook the meat in the preheated oven for 25 to 40 minutes.
11. Ensure the core temperature of the meat reaches 55 to 60 degrees (shorter time for thinner pieces, longer for thicker ones).
12. Peel the onion and slice it into thin rings.
13. Heat the sunflower oil in a separate pan.
14. Add the onion rings to the pan and sweat them for 2 to 3 minutes while stirring.
15. Deglaze the onions with the wine and the meat broth.
16. Let the sauce simmer uncovered for 8 minutes.
17. Stir in the cream and let the sauce come to a brief boil.
18. Season the sauce with salt, pepper, and a pinch of nutmeg.
19. Remove the meat from the oven.
20. Slice the meat into slices or larger pieces.
21. Place the meat into the warm onion-wine sauce.
22. Garnish the dish with fresh coriander and serve.

Nutrition per serving

kcal: 542
Protein: 47 g · Fett/Fat: 35 g · Carbs: 5 g