Preparation of pommes duchesse: Peel the potatoes and steam them until cooked.
Push them through a potato ricer into a bowl or mash very finely with a potato masher so that there are no lumps left, otherwise, you can't pipe nice towers.
Passing through a food mill is also an option.
Mix in the butter in cubes, yolks, pepper, salt, and nutmeg well, whip together briefly, taste.
Insert the piping tip into the piping bag and push firmly.
If you find it easier to fill, you can place the piping bag in a measuring cup. Optionally, draw 8 circles of about 7 cm in diameter on the bottom of the baking paper so you can distribute nicely.
Pipe circles on the circle
Bake for 10-15 minutes at 190°C, serve immediately.
If they come out of the fridge, bake them at a slightly lower temperature for about 20 minutes so they are warm inside as well.
Preparation of glazed carrots: Peel the carrots and cut them diagonally in half. Cut the top pieces in half so that they all have about the same thickness. This way, all the carrots will be cooked at the same time.
Put the carrots in a saucepan and add butter, herbs, honey, and water. Place a circle of baking paper on top and press it down well. Let it simmer gently, once all the water has evaporated, remove the baking paper and let them caramelize. If they are not yet cooked, add a little more water first.
Preparation of roast beef:
A quarter of an hour before you start roasting, preheat the oven to 200°C. Take the meat out of the refrigerator an hour before preparation. Mix 3 tablespoons of peanut oil with the rosemary, garlic, salt, and pepper. Rub the meat with this mixture and press well. Let it marinate for at least 1 hour.
Heat 3 tablespoons of peanut oil with a knob of butter in your roasting pan.
Brown the meat all around in 4-5 minutes. Continuously spoon the foaming fat over it; it is very important that your piece of roast beef is nicely crusted and colored on all sides, so it remains juicy afterward.
Insert a meat thermometer into the thickest part of the meat and lower the oven temperature to 160°C. This way, you can also accurately monitor your cooking method.
Place the roasting pan with the roast beef in the middle of the oven for 20 to 25 minutes or until the core temperature of the meat is 48 to 52°C. The roast beef will then be medium rare.
Remove the pan from the oven, take the meat out, and let it rest covered with aluminum foil for about 10 minutes.
Briefly and vigorously fry the bacon strips and shallots to color nicely, drain any excess fat if necessary, add juniper berries and tomato paste.
Deglaze with the port and add the stock, cook for 2 to 3 minutes or until desired thickness, taste and season if necessary.
When your side dishes are also ready, slice the roast beef thinly and serve it with the shallot sauce. For the kids, you can leave out the garnish from the sauce or add some melted frying butter from the pan. But a squeeze of ketchup can of course also work 😄
