Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Remove the meat from the fridge approx. 30 mins. prior to cooking. Preheat the oven to 80°C, warm the platter and plates.
Combine the mustard with all the other ingredients up to and including the rosemary, season. Rub the mixture into the meat. Heat the oil in a frying pan. Brown the meat on all sides for approx. 3 mins., remove, set the pan to one side. Place the meat on a warmed platter, insert a meat thermometer into the thickest part.
To cook at a low temperature
Approx. 1¼ hrs. in the centre of an oven preheated to 80°C. The core temperature should be approx. 58°C.
Heat the butter in a pan. Add the onion, sauté for approx. 3 mins., remove the pan from the heat. Pour in the carrot juice. Mix in the bread, carrots and salt, leave to absorb for approx. 10 mins. Add the egg, knead by hand to form a compact mass, shape into 16 equal-sized balls with wet hands.
Cook the dumplings in simmering salted water for approx. 5 mins. per batch. Remove with a slotted spoon and drain well. Heat the oil in a non-stick frying pan. Reduce the heat, fry the dumplings on all sides for approx. 5 mins., cover and set aside.
Pour the port and stock into the pan, bring to the boil, loosen any bits that have stuck to the pan. Add the thyme, reduce the liquid for approx. 1. min.. Mix the cornflour with the water, add to the pan while stirring, simmer for approx. 3 mins. Gradually add the butter to the sauce while stirring, heat through.
Remove the meat from the oven, carve across the grain, serve with the dumplings and the sauce.
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