Pickled Beef Loin

Five to eight days in advance: For the pickle, crumble bay leaves, crush peppercorns and form with the remaining ingredients in an earthenware or glass bowl. Dry the meat well with a kitchen towel and add it. The meat must be covered with the pickle. Cover and place in the refrigerator.

On the day of preparation: remove the meat from the pickle. Pour the liquid through a fine-mesh sieve into a large frying pan. Shape meat into it and pour in soup. Cover and simmer gently at the lowest temperature for one and a half to 120 minutes. Skim off the foam regularly.

About twenty minutes before the end of the cooking time, pour the measured amount of liquid into a wide frying pan. Make on high temperature to a third. Add the crème fraîche and cook until the sauce thickens. Season well with salt and freshly ground pepper.

To serve, remove the meat and rest for five min wrapped in aluminum foil. Cut into narrow tranches. Arrange on hot plates and cover with the hot sauce.

Our tip: Use high-quality red wine for an especially fine taste!

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