Beef Loin in Malans Wine

Remove the skin from the onion, cut in half and sprinkle each half with bay leaf spice and clove. Clean the carrots, celery and leek ready for cooking and cut into pieces. Bring everything to a boil with the soup and red wine in a large roasting pan.

Cook the meat in the broth form and before the boiling point depending on the quality of the meat meanwhile 120 minutes, then cool in the broth.

For the sauce, rinse the pepper under cold water, then drain and crush in a mortar.

Sauté the shallot in the oil until light yellow. Add pepper and freshly chopped tarragon leaves and steam briefly. Everything in a small bowl form and cool. Next, mix with crème fraîche, milk and tomato ketchup and season with salt and Tabasco or pepper.

To serve, slice the saddle of pork diagonally to the grain, about five mm thick, and pour the sauce around it.

Serve with mashed potatoes with parsley, fried potatoes or potato salad.

Our tip: Use high-quality red wine for a particularly fine taste!

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