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Roast beef with peppercorn and pepper cream sauce
Roast beef with a crust of pepper in a sauce of whipped cream, butter, pepper and fleur de sel.
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Ingredients
Directions
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Allow the roast beef to reach room temperature in about 1 hour. Preheat the oven to 175 ° C.
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Put the whipped cream in a frying pan together with the half bouillon tablet. Bring to boil.
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Crush the peppercorns in a mortar or on a cutting board with the blade of a kitchen knife.
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Add 1 tsp of the crushed pepper per 4 persons to the whipped cream and let the pepper sauce reduce to half on low heat. This takes approx. 10 min. Remove from the heat.
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Heat the butter in a frying pan. Sprinkle the roast beef around with the rest of the crushed pepper and with the fleur de sel.
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Roast the meat in 4 min. Brown. Place in the oven dish and insert the thermometer in the middle of the meat.
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Bake the meat in the middle of the oven until it reaches the core temperature of 56 ° C (rare), 60 ° C (medium) or 65 ° C (well done).
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This takes 20-30 minutes. Take the meat out of the oven and let it rest for 10 minutes under aluminum foil.
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In the meantime, heat the pepper sauce and serve with the meat.
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Nutrition
515Calories
Sodium0% DV1.060mg
Fat63% DV41g
Protein66% DV33g
Carbs1% DV3g
Fiber4% DV1g
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