Roast beef with shallot chutney

Total time: 2hr 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 528 Kcal, 43g Protein, 35g Carbohydrates, 23g Fat


  • Meat
  • 800 g whole steak
  • 1 tbsp clarified butter
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 garlic clove, pressed
  • 0.5 tsp hot curry powder
  • 0.25 tsp hot paprika
  • a little pepper
  • Chutney
  • 0.5 dl water
  • 100 g cane sugar
  • 0.5 dl white wine vinegar
  • 200 g shallot, quartered
  • 0.5 tsp salt
  • 3 tbsp dried cranberries

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  • Meat

    Remove the meat from the fridge approx. 1 hr. prior to cooking. Preheat the oven to 80°C, warm the platter and plates.
  • Heat the clarified butter in a frying pan. Salt the meat, brown on all sides for approx. 8 mins., only turning when a crust has formed. Combine the oil, garlic, curry, paprika and pepper. Coat the meat with the mixture, insert a meat thermometer into the thickest part. Cook at a low temperature for approx. 2 hrs. The core temperature of the meat should be approx. 55°C. The meat can then be kept warm at 60°C for up to 1 hr.
  • Chutney

    Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, swirling the pan occasionally, until a light brown caramel has formed. Remove the pan from the heat. Add the vinegar, water, salt and shallots, cover and continue to simmer for approx. 10 mins. Add the cranberries, simmer (uncovered) for approx. 2 mins.
  • Serve with:


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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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