MENU No. 15
How about we do something a bit out of the ordinary tonight?
Entertaining, laying a lovely table, serving something that really makes an impression…
A complete menu, including the recipes, the shopping list and my plan of action.
Almost everything is prepared in advance.
Your guests are seated.
You too.
Low temperature roast beef with herb crust
Description
Low temperature cooking is ideal for obtaining tender, juicy meat. Combined with a flavoursome herb crust, it transforms a simple roast beef into a refined, festive dish. This stress-free roast is perfect with a Bordelaise sauce or delicious side dishes such as gratin dauphinois or vegetable purée.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Rub the meat with salt.
2. Heat 2 tbsp olive oil in a large ovenproof frying pan and brown the roast beef on all sides.
3. Crush the peppercorns in a mortar. Add the chopped rosemary, chopped parsley and finely chopped garlic. Mix to a smooth paste, adding a little olive oil if necessary to bind.
4. Cover the roast with the fragrant pastry.
5. Place in a pre-heated oven at 100°C and bake for 50 to 60 minutes (depending on desired doneness).
6. Leave the meat to rest for 5 minutes before cutting into thin slices.
7. Serve immediately, for example with a Bordelaise sauce and side dishes such as gratin dauphinois, mashed potatoes with cream and chives, roasted garlic purée or courgette and potato purée.
THERMOMIX® METHOD.
