Serves 4

October 2010

Roast beef with a port wine sauce

Ingredients

roast beef

• 800g roast beef garnished
• salt and pepper from the mill
• cooking butter

sauce

• 30g carrots peeled
• 20g celery
• 10g leek
• 0.5 small onion
• 80g red wine
• 300ml beef stock
• 100ml meat gravy
• port
• 30g butter for brushing the meat

Preliminary Work

• Cut through the fat layer crosswise
• Peel the carrots and cut into small pieces
• Peel the celery and cut into small pieces
• Cut the leek in half, wash and cut into small pieces
• Peel the onion and chop into small pieces
• Cut the butter into small cubes and place in the refrigerator
• Preheat the oven to 180°C

Preparation

Season the roast beef with salt and pepper from the mill. Heat the cooking butter in you Kuhn Rikon frying pan, fry the roast beef in the hot butter until golden-brown all around, transfer to roasting pan then place in the preheated oven. Baste from time to time (pour the hot juices over the food). Remove the roast beef from the oven at a core temperature of 50°C and place on a grid with a plate underneath to catch drops.

Set the oven for 80°C (leave the oven door open so that the oven can cool down to 80°C more quickly). Then allow the roast beef to stand in the 80°C warm oven until the core temperature of 56°C (rare) is reached.

In the meantime, place the roasted vegetables in a frying pan, quench with red wine and boil to form a syrup (the liquid is almost completely reduced). Now add the brown veal stock / gravy and simmer until the desired consistency is obtained. Then pass the sauce through a fine sieve, season to taste with port wine and salt and pepper from the mill, and finish off with the small, cold cubes of butter (foam with a whisk or a small mixer).

Cut the roast beef into thin slices and brush with warm, liquefied butter.

Serve the sauce separately.

Tip

Add garlic cloves and rosemary twigs while braising.

This recipe is credited to Rudolf Lehmann Kuhn Rikon AG