Roastbeef

It is done by low temperature method:

Heat up the oven to 80 deg Celsius

And prepare a plate where you put the Roastbeef on for cooking

Prepare ca 1,25 kg Roastbeef

The meat should be well marmorated with small lines of fat, he fat on the top ca 5mm should not be removed

It should be on room temperature, when you start cooking

Marinade:

2 Teaspoons mustard

salt and Pepper

a piece of fresh Garlic

mix everything together and put the mixture on the meat from every side. Wrap the marinated meat into PVC foil and leave it at room temperature for ca 2 hrs

heat up Oil in a pan to high temperature

put roastbeef into the pan and fry it from every side until the surface is crusty. Do not turn the piece before the surface is crusty. (Fry for about 5 min.)

put the meat on the plate in the oven and leave it there at 80 - 100 deg (max) Celsius to finish it

Roastbeef

If you a meat Termometer, check the Kernel Temperature in the meat:

the Kernel Temperature should be 60 degrees for medium (this after ca. 2 hrs)

or 50 -55 degrees for rare (after ca. 1.5 hrs)

if the meat is ready, reduce the heat in the oven to 60 deg. You can then keep it in the same stage for max 1 hr.

For the Sauce Bernaise:

1 dl White wine

a half Teaspoon of white Balsamico Vinaigre

1 Eschalotte (small onion)

Estragon (fresh or dried)

Cook in a pot until the fluid is reduced to the half

Filter the fluid into a bowl and Cool down to room temperature

Heat the bowl over hot water (short before boiling)

Add 2 eggyolks (the yellow of the egg) and 1 Teaspoon fresh Lemon Juice and

Beat it until it gets foamy

Be careful with the heat:

If the heat is too much the egg start getting crissy, then reduce heat

If the heat is too low, it does not get foamy

When the mixture is foamy,

Uwe Blessing

Add 100 g butter in small pieces. Stir carefully until one piece is melted into the

sauce, then add the next piece. The sauce will get creamy.

At the end add some chopped leaves of Estragon (or some dried Estragon), some salt and pepper (if necessary)

Serve the hand warm Sauce on the Roastbeef.

Red Whine Butter:

Cook:

1dl red whine

1 Echalotte

other herbs as you like (e.g. herbs of province)

a piece of garlic

in a pot until the red whine is gone and the Echalottes are tender

cool down to room temperature

mix 100 g butter with 1 egg yolk

add Salt (herbamare), pepper

and the cooked echalotte

Stir until the butter is creamy

Cool down in the fridge

Also Serve with the Roastbeef

Happy cooking!