Huh, it feels like it's been ages that I haven't cooked! First, I just had to do so many other things, that I had no time to blog, altough I have been baking and cooking. Then, when finally, I was done, I had an accident where a black cat was involved, and I had to spend almost a whole week in bed. Still, I am not a superstitious person, after all I was born on a Friday the 13th. Anyway, during my bed rest I had the opportunity to listen to a couple of cooking shows, some were pretty good others rather boring. In three shows they prepared roastbeef so it was clear that this is going to be the first dish to prepare when I get back on track. So Sunday's lunch was a delicious, perfectly tender and rosa roastbeef with yorkshire pudding, maple syrup and thyme flavoured carrot, roasted potatoes and a whisky sauce with oven roasted onions. The beef was prepared in the oven over 80°C according to a simply rule: per 500 g of beef 1 hour cooking time. As soon as the meat reaches 55-60°C it is perfect! And if there is any leftover, it makes a perfect sandwich the next day with freshly grated horseradish!
400 ml brown veal stock
50 ml whisky + 2 tablespoons
handful of oven roasted onion
To make this sauce, first you have to fry the meat from each side in a real hot frying pan together with garlic and fresh thyme. After move the beef to the preheated oven, remove most of the frying fat from the pan and add chopped shallot. After a few minutes add whisky, reduce and add veal stock, reduce by half and sieve. Pour sauce back to the frying pan and season with whisky, salt, pepper and fresh thyme. Add roasted onions before serving. In case the consistency of the sauce not thick enough add some in water dissolved cornstarch.