Beef with Mustard Sauce

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Beef with Mustard Sauce
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Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation

Ingredients

for
6
For the roast:
3 liters Beef broth
125 grams Cauliflower
125 grams Broccoli
125 grams carrots
125 grams Celery root
125 grams Cherry tomatoes
125 grams zucchini
125 grams Kohlrabi
600 grams Beef fillet
salt
freshly ground peppers
clarified butter (for frying)
For the mustard sauce:
3 egg yolks
2 Tbsps Crème fraiche
75 grams cold butter (In small pieces)
100 grams Pommery mustard (Grainy mustard)
2 Tbsps whipped Whipped cream
lemon juice (to taste)
1 pinch sugar
How healthy are the main ingredients?
CauliflowerCauliflowerBroccolicarrotzucchiniKohlrabi

Preparation steps

1.

For the roast: Break the cauliflower and broccoli into florets. Blanch the carrots, zucchini, celery root and kohlrabi. Remove the cherry tomatoes from the stems.

2.

Blanch the vegetables in the beef broth. Remove and keep warm.

3.

Season the beef with salt and pepper. Cook all over in butter.  Tie with kitchen string and hang on a wooden spoon so that the meat can be submerged in the broth without touching the wall or bottom of the pot. Simmer in the broth about 30 minutes to poach.

4.

For the mustard sauce: Mix the yolks with the Creme fraiche. Move approximately 125 ml (approximately 1/2 cup) of the broth to a mixing bowl. Whip the cold pieces of butter with a hand blender little by little with the broth until a creamy sauce is achieved. Pour the sauce back into the pan and heat, but do not boil. Stir in the crème fraîche mixture. Add the mustard and whipped cream. Season the sauce with lemon juice, sugar, salt and pepper. Keep warm.

5.

Heat the vegetables in the broth. Cut the tenderloin into slices and serve.

6.

Sauce with fillet and vegetables arrange on warmed plates.