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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
- 1/2 bunch each of sage, thyme and rosemary
- 4 tbsp rapeseed oil or clarified butter
For the sauce:
- 1 tbsp olive oil
- 2 shallots
- 1 clove of garlic
- 2 tbsp TOMAMI Bayern 🛒
- 1 tbsp TOMAMI No.2 🛒
- 4 ml strong, heavy red wine (e.g. Barolo)
- approx. 2 tsp sauce thickener
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 🛒
- 100g Grana Padano, grated
- freshly ground black pepper
Preparation
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 1 1/2 to 1 1/3 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 🛒. 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 🛒 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 No.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. 1 3/4 hours
Products from the recipe
TOMAMI No.2
12,49 € – 46,99 €
• Adds a savory umami flavor with an aromatic tomato note and typical acidity
• 90 ml, 240 ml, 740 ml bottle
