Roastbeef with Jerusalem Artichoke & Buckwheat


Total time: 1hr 30m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 751 Kcal, 40g Protein, 38g Carbohydrates, 48g Fat


Ingredients

  • Accompaniements
  • 300 g Jerusalem artichokes, cut into pieces
  • 1 tsp. salt
  • a little pepper
  • 1 tbsp. olive oil
  • 3.5 dl Water
  • some knobs of butter
  • 200 g buckwheat
  • Mayonnaise
  • 1 fresh egg yolks
  • 1 tsp. mustard
  • 1 tsp. lemon juice
  • 1 dl rapeseed oil
  • 1 tsp. walnut oil
  • 0.5 tsp. salt
  • Meat
  • a little pepper
  • 600 g entrecote pieces
  • 1 tsp. salt
  • oil to fry

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Instructions

  • Accompaniements

    Place the Jerusalem artichoke in a bowl, add the salt, pepper and oil, mix well, spread onto a baking tray lined with baking paper. Bake for approx. 40 mins. in the centre of an oven preheated to 200°C. Rinse the buckwheat in a sieve, place in a pan with the water and bring to the boil. Cover and remove the pan from the heat, leave the buckwheat to swell for approx. 20 mins. Add the butter and salt before serving.
  • Mayonnaise

    In a tall container, mix the egg yolk with the mustard, lemon juice and salt. Add the rapeseed oil drop by drop to begin with, then more gradually, stirring constantly to form a thick mayonnaise. Finally, stir in the nut oil.
  • Meat

    Season the meat. Heat the oil in a frying pan, brown the meat all over for approx. 5 mins. and transfer to an oven tray, insert the meat thermometer into the thickest part of the meat. Cook for approx. 20 mins. in the centre of an oven preheated to 200°C (the core temperature should be approx. 50°C). Leave the meat to rest for approx. 5 mins. before carving, serve with the accompaniments and mayonnaise.
  • Dazu passt:

    kurz gedämpfter Grünkohl.

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Products used in this recipe

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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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