Roast beef with celeriac puree, caramelized chicory and shallot porto sauce

Preparation roast beef: Fifteen minutes before you start baking, heat the oven for 200 °

Take the meat from the fridge an hour before preparing.

Mix 3 tablespoons of peanut oil with the rosemary, garlic, salt and pepper.

Rub the meat with this mixture and press well.

Leave in at least 1 hour.

Heat 3 tbsp peanut oil with lump of butter in your frying pan.

Bake the meat in it for 4-5 minutes until golden brown.

Always pour over with the foaming fat, it is very important that your piece of roast beef is nicely crusted and colored on each side, so it stays juicy afterwards.

Insert a meat thermometer in the thickest part of the meat and lower the oven temperature to 160ºC. This way you can also accurately check your baking method.

Place the frying pan with the roast beef for 20 to 25 minutes in the middle of the oven or until the core temperature of the meat is 48 to 52ºC. The roast beef is then rosé.

Remove the pan from the oven, remove the meat and let it cover under aluminum foil for about 10 minutes.

Fry the bacon strips and shallots briefly and powerful to color nicely, possibly pour away the excess of frying fat, add gin berries and tomato puree.

Deglaze with the port and add the stock, cook for 2 to 3 minutes or to the desired thickness, test and season.

When your side dishes are also ready, cut the roast beef into thin slices and serve it with the shallot sauce.

Preparation Chicory: Cut back and hard side from chicory and chop finely

Put butter in a non -stick pan, add chicory and the sugar, let it rise and caramelize slowly over medium heat with regular stirring until you get a compotable fixed structure.

Taste and herb with Pezo and Muscatoot

Preparation of celeriac puree: Cut the potatoes and celeriac into equal pieces and steam them together in oven or steam pot

Turn through passe-vite or stamp very fine, add the rest of ingredients, taste and mix well, serve the rest of the puree at the table with butter.