Roast Beef with Frisbee Radicchio Salad and Balsamic Sauce
Ingredients
- Ingredients
- 800 grams dry-aged Roast beef
- 1 Tbsp Mustard
- coarsely ground peppers
- 1 Tbsp clarified butter
- salt
- 1 Frisée
- 4 leaves Radicchio
- 4 flowers Cherry tomatoes
- For the vinaigrette
- 2 Tbsps white balsamic vinegar
- 2 Tbsps vegetable oil
- 1 tsp lemon juice
- For the sauce
- 2 Tbsps peppercorns
- 200 milliliters Whipped cream
- 100 milliliters milk
- 3 Tbsps Balsamic glaze
- 1 pc Dark chocolate
- sauce thickener
Preparation steps
Preheat the oven to 80°C (approximately 175°F). Rinse the beef, pat dry, brush with the mustard and press the coarsely ground peppercorns into the meat. Heat the butter in an ovenproof skillet, sear the meat on all sides, place the skillet in the oven and roast the meat about 2 hours (timing will vary depending on the desired degree of doneness).
Rinse the lettuce, remove hard ribs if necessary and tear the radicchio into bite-size pieces, mix with the frisée. Rinse the tomatoes and pat dry.
For the sauce: In a saucepan, heat the balsamic cream with the peppercorns, stir in the cream, milk and chocolate and stir until melted. In a small bowl, stir the cornstarch into a little cold water, stir into the simmering sauce and cook, stirring until thickened, season with salt and pepper.
Thinly slice the roast across the grain and arrange on plates. For the vinaigrette: Whisk together the vinegar, lemon juice and oil and sprinkle over the salad. Serve the sauce on the side.
