Basel beef Lummelbraten

Basel beef Lummelbraten

Total: 1 hr 5 Min. | Active: 40 Min.
Low Carb
Nutritional value / people: 372 kcal
, Fat: 12 g
, Carbohydrate: 7 g
, Protein: 50 g

Ingredients

4 people

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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
kochen@bettybossi.ch

Meat

clarified butter, for frying
800 g beef tenderloin
1 ½ tsp salt
a little pepper
200 g carrots, cut into pieces
350 g celeriac, cut into pieces
250 g leek, cut into pieces
1 dl white wine
1 dl meat bouillon
50 g Emmental, grated

To roast

50 g Emmental, grated
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How it's done

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Meat

Heat the clarified butter in a frying pan. Season the meat, brown all over for approx. 5 mins., only turning when a crust has formed. Remove, cover and set aside. Add a little clarified butter to the frying pan. Fry the vegetables and all the ingredients up to and including the onion for approx. 5 mins., add the meat and tip in the wine and stock. Insert the meat thermometer into the thickest part of the meat.

To roast

Roast for approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove, sprinkle the cheese over the joint, finish cooking for about 10 mins. The core temperature should be around 60 °C. Remove the meat from the oven, cover and leave to rest for approx. 10 mins. before carving. Strain the juices and serve with the vegetables as an accompaniment to the roast.

Good to know
Tip: Traditionally, the original Lummelbraten was studded with bacon fat.

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