Roast beef out of the oven

Roast beef: gently cook on low

You will need 8 servings:

– 2 kg of beef,

– mustard seeds, salt, black pepper

– For the béarnaise sauce:

– 1/8 liter water,

– 4 tablespoons white wine vinegar,

– 3 heads of shallots,

– 1 tablespoon tarragon leaves,

– 1 small bay leaf,

– coarsely ground black pepper,

– 1/8 liter white wine,

– 4 egg yolks,

– 1 teaspoon food starch,

– 75g butter,

– salt, sugar as desired

• Put the meat dish in the oven on the 2nd lower level. Turn the oven on to “high and low heat”. Preheat the oven at 90°C.
• Rinse the meat quickly with cold water and dry it with a paper towel. Dollars evenly on all sides with mustard seeds, salt and pepper.
• Cook on the grill on all sides for 8-10 minutes. on a very high heat and place on a preheated dish. Gently cook.
• To prepare the sauce, add the water and the vinegar, then add shallots, herbs, bay leaf and pepper. Cook on the stove for about 5 minutes, then remove from the heat and allow to cool slightly. Dollars through a sieve and pour back into the pot.
• Stir in the wine, egg yolks, starch, butter and salt. Whisk with a whisk over medium heat until a thick, creamy mass forms. Attention! The sauce must not boil or it will curdle.
• Taste sauce and serve with roast beef very hot.