ROAST BEEF WITH RED WINE SAUCE AND CARDY GRATIN

Bayern, #2

meat

main course

difficult

Christina Hubbeling

INGREDIENTS FOR 4 PERSONS

For the meat:
800 g beef entrecôte
½ bunch each of sage, thyme and rosemary
4 tbsp rapeseed oil or clarified butter

For the gratin:
1 Cardy (Spanish artichoke)
Juice of 1 lemon (for the lemon water)
5 ml milk
1.5 l water
2 tsp salt
2.5 ml liquid cream
2 tbsp TOMAMI Bayern (formerly Vegami)
100g Grana Padano, grated
Freshly ground black pepper

For the sauce:
1 tbsp olive oil
2 shallots
1 clove of garlic
2 tbsp TOMAMI Bayern (formerly Vegami)
1 tbsp TOMAMI No.2
4 ml strong, heavy red wine (e.g. Barolo)
Approx. 2 teaspoons sauce thickener

INSTRUCTIONS

For the meat, preheat the oven to 80°C. Place the meat on a baking sheet lined with baking paper. Scatter the herbs around the meat. Simmer the meat for 1½ to 1¾ hours until the core temperature reaches 49 degrees. Take the meat out of the oven and sear it all over in rapeseed oil or clarified butter. Wrap in aluminum foil and allow to rest for 10 minutes.

While the meat is cooking in the oven, prepare the gratin and the sauce: For the gratin, prepare the cardy with rubber gloves (because of the thorns); remove the thorns and leaves. Wash the stalks under cold running water, peel, cut into bite-sized pieces and place immediately into a large bowl of lemon water to prevent them from turning grey. Bring the milk and water to the boil, add salt and cook the cardy in the milky water for 25 minutes until soft. Pour off the milk water.

Mix the cream with TOMAMI Bayern (formerly Vegami). Put half of the cardy into an ovenproof gratin dish. Pour over half of the cream and sprinkle half of the cheese on top. Layer the remaining cardy on top, pour over the remaining cream and sprinkle over the other half of the cheese. Gratinate in an oven preheated to 180 °C for approx. 25 minutes.

For the sauce: Peel and finely chop the shallots and garlic. Sauté with the olive oil in a coated pan. Add TOMAMI Bayern (formerly Vegami) and TOMAMI No.2, deglaze with the red wine. Increase the heat and allow the sauce to simmer for 1 minute. Reduce the heat and further allow to simmer with the lid open until reduced by half. Pass through a sieve, thicken with sauce thickener as desired and season with TOMAMI #2.

Serving: Cut the meat into slices, place on four plates together with the cardy gratin and serve with the sauce.

A festive dish that will delight your guests. Cardy, also called Kardone or Spanish artichoke, is still a relatively unknown vegetable artichoke which tastes fantastic. The preparation is a little time-consuming, but the effort is definitely worth it.

Time required, including cooking time: approx. 1¾ hours