Spicy Roast Beef with Cognac Shallot Jus and Autumn Vegetables

A bean recipe for every taste:

1. sprinkle kitchen herb and pepper mixture on a plate, rub the meat with olive oil and turn it to the other side in the mixture, pressing the pepper into the meat with your fingers. Heat butter in a Reindl, season the meat with salt and brown all over in the butter. Preheat oven to 90 degrees.

Insert a roast thermometer into the meat, place the meat on a rack and cook in the oven until pink. Core temperature 55-60 °C , roasting time approx. 2 hours.

For the sauce, skim 2 tablespoons of fat into the Reindl. Add shallots and sauté for 2 minutes, add beef broth, red wine and cognac and cook to a thick consistency. Remove the sauce from the stove, thicken with the cold pieces of butter and season to taste with salt and freshly ground pepper.

Saute vegetables in hot olive oil with rosemary and thyme until al dente. Season with salt, pepper and herbs.

Remove the meat from the heat, rest for 10 minutes, cut into slices and bring to the table with the vegetables and sauce.

Calories: 780 Kcal.

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