RECIPES
Roast beef with horseradish sauce
PREPARATION TIME
60 MINUTES
PORTIONS
4
INGREDIENTS ROAST BEEF
2 onions
4 cloves of garlic
4 stalks of rosemary
800 g roast beef
4 tbsp vegetable oil
Salt
Pepper
INGREDIENTS SAUCE
40 g butter
2 tbsp wheat flour
400 ml beef stock
100 ml white wine, dry
200 g cream, 30 % fat
2 tbsp KOCH'S table horseradish
Salt
INGREDIENTS POTATOES
800 g potatoes, waxy
1 onion
4 stalks parsley
150 g bacon, diced
1 tbsp clarified butter
Salt
Pepper
INGREDIENTS CARROTS
6 carrots, with greens
20 g butter
Salt
Sugar
INGREDIENTS ROAST BEEF
2 onions
4 cloves of garlic
4 stalks of rosemary
800 g roast beef
4 tbsp vegetable oil
Salt
Pepper
INGREDIENTS SAUCE
40 g butter
2 tbsp wheat flour
400 ml beef stock
100 ml white wine, dry
200 g cream, 30 % fat
2 tbsp KOCH'S table horseradish
Salt
INGREDIENTS POTATOES
800 g potatoes, waxy
1 onion
4 stalks parsley
150 g bacon, diced
1 tbsp clarified butter
Salt
Pepper
INGREDIENTS CARROTS
6 carrots, with greens
20 g butter
Salt
Sugar
PREPARATION
Preheat the oven to 140°C top/bottom heat. Roughly chop the onion and garlic with the peel. Wash the rosemary and pat dry. Spread the onions, garlic and rosemary out on a small baking tray. Remove the tendons from the roast beef and tie into an even shape with kitchen string. Heat the oil in a frying pan. Fry the roast beef on all sides for one minute at a time. Place the meat on the tray and season well with salt and pepper. Then cook the roast beef in the oven on the middle shelf for approx. 45 - 60 minutes until it reaches a core temperature of 54°C. Use a meat thermometer to check the core temperature of the roast beef every 20 minutes or so. As soon as the meat has reached the core temperature, remove from the oven and leave to rest for 5 minutes.
In the meantime, melt the butter for the sauce and sauté the flour in it. Slowly pour in the stock and stir with a whisk until smooth so that no lumps form. Add the wine and cream. Simmer over a low heat for approx. 10 minutes. Stir in the horseradish and season with salt to taste.
Cook the potatoes in their skins in boiling water for approx. 20 minutes. In the meantime, peel and finely dice the onion. Wash and dry the parsley, remove the stalks and roughly chop. Drain the potatoes and leave to cool slightly, then peel and cut into finger-thick slices. Heat the clarified butter in a pan and fry the potato slices over a medium heat for approx. 5 minutes. Add the diced onion and bacon. Fry for approx. 5 minutes, turning occasionally. As soon as the potatoes are crispy, season with salt and pepper. Finally, sprinkle with parsley.
Peel the carrots, leaving a little green at the end. Cut the vegetables in half lengthways and boil in water for approx. 5 minutes. Then drain the carrots in a sieve. Melt the butter in a pan. Add the drained carrots and fry in the pan for approx. 6 minutes over a medium heat. Turn occasionally and season with salt and sugar.
Just before serving, cut the roast beef into thumb-thick slices. Serve the meat with the roast potatoes, carrots and sauce.
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