Roast Beef with Bacon-wrapped Prunes
- 2 packages Black tea
- 400 milliliters water
- 12 Prune (pitted)
- 800 grams Roast beef
- freshly ground pepper
- 2 tablespoons vegetable oil
- 6 bay leaves
- 2 onions
- 200 milliliters Beef stock
- 1 tablespoon balsamic vinegar
- 6 slices Bacon
- 6 tablespoons Whipped cream
- 3 tablespoons dark sauce thickener
Brew the black tea with boiling water, then remove the tea bags. Add the prunes to a small powl and pour 200 ml of the tea (approximately 7 ounces) over them. Let soak.
Season the meat with salt and pepper. Heat oil in a roasting pan. Brown the meat on all sides. Add the bay. Peel the onions and cut into wedges. Add the onions into the roasting pan. Deglaze with the remaining tea and the stock. Season with vinegar. Cover and simmer for 1 hour.
Cut the bacon slices in half. Drain the prunes and wrap with bacon. Skewer the wrapped prunes to hold the bacon in place. Fry in a hot pan on all sides. Keep warm after cooking.
Take the beef from the stock and let it rest in aluminum foil for 5 minutes. Pour the gravy through a sieve and put back onto the heat. Add the cream and cornstarch, stir and simmer for 1 minute. Season with salt and pepper. Slice the beef and serve with the sauce and prunes.