6 servings
- 1.2 kg beef round, ideally a mock tenderloin roll
- 150 g smoked bacon
- 2 large onions
- 50 ml oil
- 80 g granulated sugar
- 2 tablespoons vinegar
- 300 g carrots
- 200 g parsley root
- 200 g celery
- 1 tablespoon full-fat mustard
- 1.5 l beef broth
- 250 ml whipping cream
- 50 g butter
- allspice, whole pepper, bay leaf, thyme, salt
Cut the chilled bacon into wedges and use them to lard the beef well. Sear the meat quickly in a pot on all sides in oil to seal it. Remove the meat, add the chopped onion to the pot, and let it turn golden.
Add sugar, caramelize slightly, pour in vinegar, and let it evaporate. Immediately after, add diced root vegetables and mustard, and briefly sauté. Place the seared meat on this vegetable base, add spices, pour in broth, and place in an oven preheated to 180 °C. Roast for about an hour and a half, basting as needed. The meat should be submerged about halfway. Occasionally turn it in the oven.
Remove the tender meat and keep it warm. Remove the whole spices from the drippings and strain everything through a fine sieve or blend until smooth. Add cream, dilute with broth as needed. Add salt, add butter for smoothness, and if necessary, sweeten or acidify with lemon juice.
Our tip!
Try adding one peeled lemon, sliced, to the vegetable base. However, remove it before blending and add grated zest from half a lemon to the sauce.
