Summary

Ingredients

• g 1,000 roast beef
• some salt and pepper
• Coriander seeds
• thyme
• 5 tablespoon oil
• 3 oranges, squeezed
• 1 tablespoon, heaped sugar
• 2 cl cognac

For the sauce:

• 500 ml cream
• 15 g cornstarch
• some Worcestershire sauce, alternatively soy sauce
• salt and pepper
• 1 orange (s), for garnish

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Instructions

1. Take the roast beef out of the refrigerator a few hours before cooking. Season the meat with salt, pepper, coriander seeds and thyme. Heat the oil in the roasting pan and fry for 10 minutes. Pour the orange juice. Place in the roasting pan in the preheated oven with the layer of fat facing up.
2. Roasting time: 30 minutes at 250 ° C
3. Scoop up the frying stock while frying. Pour cognac over the roastbeaf. Wrap the finished roast in foil and let it rest. Bring the frying stock with the cream to the boil and reduce by a third, thicken with starch, season with salt, pepper, Worcestershire sauce and sugar.
4. Cut the roast open, decorate with orange slices, serve the sauce separately.
5. Tastes excellent cold and warm.