Roast Beef with Berry Confit

Season the meat with salt and pepper and sear on both sides in a frying pan with vegetable oil.

Cook in a 200 °C oven for about 7 minutes, remove from the oven and let cool well. Then cut into very thin slices.

Carefully wash and drain the berries and pluck the currant from the stem.

Sauté shallots in a little butter, add mustard powder, 2/3 of the berries and the kitchen herbs.

Sauté until soft, season with salt and pepper, add currant juice and cook for 5 minutes.

Then strain through a sieve and bring to the boil with the preserving sugar.

Season to taste with salt, mustard powder, vinegar and freshly ground pepper.

Add the remaining berries, bring to the boil once and serve warm or cooled with the roast beef.

Preparation Tip:

Another sauce or horseradish, mustard, etc. can also be served with the roast beef.

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