Basel beef Lummelbraten
Ingredients
- 800 g beef tenderloin
- clarified butter for frying
- 1.5 tsp salt
- a little pepper
- 350 g celeriac, cut into pieces
- 200 g carrots, cut into pieces
- 250 g leek, cut into pieces
- 1 dl white wine
- 1 dl meat bouillon
- 50 g Emmental, grated
Total time: 1hr 05m
Preparation Time: 40m
Servings
For
4 people
Nutritional Information
Contains 372 Kcal, 50g Protein, 7g Carbohydrates, 12g Fat
Ingredients
- 800 g beef tenderloin
- clarified butter for frying
- 1.5 tsp salt
- a little pepper
- 350 g celeriac, cut into pieces
- 200 g carrots, cut into pieces
- 250 g leek, cut into pieces
- 1 dl white wine
- 1 dl meat bouillon
- 50 g Emmental, grated
Instructions
- Heat the clarified butter in a frying pan. Season the meat, brown all over for approx. 5 mins., only turning when a crust has formed. Remove, cover and set aside. Add a little clarified butter to the frying pan. Fry the vegetables and all the ingredients up to and including the onion for approx. 5 mins., add the meat and tip in the wine and stock. Insert the meat thermometer into the thickest part of the meat. Roast for approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove, sprinkle the cheese over the joint, finish cooking for about 10 mins. The core temperature should be around 60 °C. Remove the meat from the oven, cover and leave to rest for approx. 10 mins. before carving. Strain the juices and serve with the vegetables as an accompaniment to the roast.
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Tip:
Traditionally, the original Lummelbraten was studded with bacon fat.
