Roast Beef with Pepper Crust

Rinse the meat, dry it and rub it with salt. Place on the roasting rack of the oven and slide the fat pan underneath. Baste with hot clarified butter and roast in the heated oven (electric kitchen stove: 225 °C /gas stove: level 4) for about 45 min.

Peel the onions. Roughly dice half of them and put them together with 100 g bacon on the fat pan form after 15 min roasting time.

For the crust, finely dice one onion and remaining bacon. Crush peppercorns. Rinse parsley, shake dry and chop. Stir the prepared ingredients and mustard and brush the roast beef with it halfway through the roasting time. Just before the end of the roasting time, extinguish with a quart of water and 5 tablespoons of brandy.

Clean broccoli, rinse and divide into small roses. Cook in boiling salted water for about 8 minutes. Drain chanterelles. Clean mushrooms, rinse, cut in half. Chop remaining onion. Fry in hot fat. Add mushrooms and fry for 10 minutes. Add broccoli and season with juice of one lemon, salt and freshly ground pepper.

Remove roast beef and let rest wrapped in foil for about 10 min. Pour roast stock through a sieve into a saucepan. Add whipping cream and cook at high temperature for about 10 min. Thicken with sauce thickener. Season with salt, pepper and remaining brandy. Arrange everything on a heated plate. Serve garnished with lemon wheels and parsley.

Sauce separately

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