Summary

Ingredients

• 2 kg roast beef, (boiled beef)
• 50 g clarified butter
• 3 onion (s)
• 0.25 liter ¼ broth
• 30 g peppercorns, reen
• 3 egg whites
• 4 tablespoon breadcrumbs or breadcrumbs
• 2 teaspoons mustard, (medium hot)
• liter ⅛ whipped cream
• 2 tablespoon sauce thickener
• 0.5 teaspoon ½ coriander, (ground)
• Salt and pepper, from the mill

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Instructions

1. Salt and pepper the boiled beef all around and place in a roasting pan.
2. Let the clarified butter heat up in a pan and pour the hot clarified butter over the boiled beef.
3. Slide into the preheated oven at 200 ° C on the 2nd shelf from the bottom.
4. Peel and quarter the onions and add to the boiled beef after 30 minutes. Pour in the stock and pour the stock several times over the roast.
5. Now chop the green peppercorns.
6. Beat the egg whites with a pinch of salt until stiff.
7. Put the breadcrumbs, mustard and the chopped peppercorns into the egg whites and season with coriander if you like.
8. After a total of 1 1/2 hours of cooking, brush the boiled beef with the seasoned egg white mixture and cook for another 30-40 minutes. At the same time, add 1/4 liter of water to the roast set.
9. The total cooking time is approx. 2 hours to 2 hours 10 minutes.
10. Now strain the roast stock through a sieve and keep the boiled fillet warm in the oven.
11. Bring the collected gravy with the cream to the boil in an extra saucepan and stir in the Mondamin or sauce binding agent. Bring to the boil again and season with salt and pepper.
12. Now take the roast out of the oven and cut into slices. The sauce is served separately.
13. Parsley potatoes and savoy cabbage go well with this holiday roast.