for 8 person

Roast beef

1 kg	roast beef
2 tsp	herb salt
a little	clarified butter

1 tbsp	birnel (pear syrup)
½ tbsp	mustard
½ tbsp	white wine
a little	pepper

Herb & nut pesto

1	shallot
2 tbsp	flat-leaf parsley
1 tbsp	tarragon leaves
1 tbsp	mixed nuts

1 tbsp	lemon juice
5 tbsp	rapeseed oil
a little	herb salt
a little	pepper

How it's done

Roast beef

Remove the meat from the fridge approx. 1 hr. prior to cooking. Preheat the oven to 80°C, warm the platter and plates, salt the meat. Heat the clarified butter.

Brown the meat all over for approx. 10 mins., only turning when a crust has formed. Place the meat on the warmed platter.

Combine the pear juice concentrate, mustard and wine, season.

Baste the meat with the mixture several times during cooking.

Insert the meat thermometer in the thickest part. Cook at a low temperature for approx. 2 hrs. in the centre of an oven preheated to 80 °C (core temperature approx. 55 °C à point). The roast beef can then be kept warm at 60 °C for up to 1 hr.

Herb & nut pesto

Finely chop the shallot, herbs and mixed nuts.

Combine the lemon juice and oil, stir in the shallot, herbs and nuts, season.

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