Beef Sirloin in Mustard – Beer – Sauce

Summary

Ingredients

• 3 carrot (s)
• 2 onions)
• 1 stick celery
• 750 g roast beef (beef sirloin)
• salt and pepper
• 40 g clarified butter
• 200 ml water
• 1 sprig rosemary
• 1 sprig thyme
• 2 tablespoon mustard
• 200 ml beer (wheat beer or export)
• 1 tablespoon oil (cooking oil)
• 250 g spaetzle
• 5 tablespoon puree (flake puree)
• 150 g crème fraîche

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Instructions

1. Trim carrots and cut into strips. Peel onions and celery, then dice them.
2. Season beef sirloin with salt and pepper.
3. Heat clarified butter in a roaster over medium-high heat. Sear beef sirloin on all sides for 8 minutes until well browned.
4. Remove beef from roaster. Add 50 ml water to the roaster, scraping up browned bits from the bottom.
5. Add prepared vegetables to the roaster. Cook in the fat over medium heat for 15 minutes, stirring occasionally.
6. Add remaining 150 ml water, rosemary sprig, and thyme sprig to the vegetables.
7. Brush beef sirloin with mustard on all sides. Return beef to the roaster, placing it among the vegetables.
8. Pour 200 ml beer into the roaster. Cover and place in a preheated 200°C (392°F) oven for 25 minutes, until beef reaches 63°C (145°F) internal temperature.
9. While beef cooks, bring salted water with 1 tablespoon oil to a boil in a saucepan. Cook spaetzle until al dente, drain, and keep warm.
10. Remove beef from roaster, wrap tightly in foil, and rest for 5 to 10 minutes.
11. Stir flake puree into the sauce and vegetables in the roaster to thicken.
12. Fold in crème fraîche. Season with salt and pepper to taste.
13. Slice rested beef. Pour any accumulated meat juices into the sauce.
14. Arrange sliced beef, sauce with vegetables, and spaetzle on serving plates.