Roastbeef with cumberland sauce
Ingredients
Roastbeef
- Roastbeef 1 kg
- Crushed black pepper 5 g
- Sea salt 10 g
- Wholegrain mustard 30 g
- Grated onion 1 pcs.
- Olive oil 50 ml
- Butter 82% 100 g
Cumberland sauce
- Red onion 1 pcs.
- Oil 30 ml
- Red wine 200 ml
- Orange zest 1 tbsp
- Brown sugar 40 g
- Cranberries 250 g
- Blackcurrant jam 100 g
- Salt, pepper to taste
Method:
Roastbeef
- Season the cleaned roastbeef with salt and pepper, then mix with onion, mustard and olive oil. Set aside in the refrigerator for at least 4 hours.
- After marinating, put the meat into a roasting zipper bag, place the sliced butter on top of the meat.
- Put in the oven set to the Tender meat at low temperature / P05S cycle.
- After roasting, but before slicing, let the meat rest for about 10 minutes.
- Serve thinly sliced roastbeef with cumberland sauce.
Cumberland sauce
- Chop onions, fry in oil with wine, then add orange zest, sugar and cranberries.
- Simmer until the right consistency is reached, then remove from heat and add black currant jam.
- Season the sauce to taste.
Chef's suggestion:
Before serving, you can brown the roast beef in the 220°C grill mode for about 10 minutes to get a crispy crust.
See other recipes for
FullSteam oven
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