2kgBeef Tenderloinor boneless prime rib – try to get a cut that has been aged for about 4 weeks
Salt and Pepperfreshly ground
BAKED ONIONS AND TOMATOES
10-15pcs.Onion
10-15pcs.Tomato
5-5sprigsFresh thyme
8.4gramCane Sugarabout
91gramOlive Oil
SAUCE PARISIENNE
432gramMayonnaisepreferably homemade
200gramSour Cream0.38
34.5gramCoarse mustard
250gramShallots
6-8clovesGarlic
1bunchBroad leaf parsley
1pcs.Lemon
ACCESSORIES
Bread
PotatoRösti
Instructions
ROAST BEEF
Score the fat on the roast in a crosshatch pattern.
Brown the roast on a very hot pan on all sides.
Start with the fat side down, so the fat renders and the browning occurs in its own fat.
Season with salt and pepper.
Place the roast in an ovenproof dish, put it in the oven, and set to 175 degrees Celsius (347 degrees Fahrenheit).
Roast until the internal temperature measured with a meat thermometer is 58-65 degrees Celsius (136-149 degrees Fahrenheit), depending on how rare you want the roast to be.
This takes about 1 hour.
Let the roast rest for at least 20 minutes before slicing across the grain.
BAKED ONIONS AND TOMATOES
Cut the onions in half.
Cut the tomatoes in half.
Place in an ovenproof dish, season with thyme, salt, pepper, and a bit of sugar.
Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit) and bake for about 45 minutes.
This can be done before the roast goes in the oven, and the vegetables can be warmed while the roast rests.
Drizzle olive oil over the vegetables just before serving.
PARISIAN SAUCE
Mix mayonnaise with crème fraîche, mustard, finely chopped shallots, crushed garlic, chopped parsley, and season with lemon juice, salt, and freshly ground pepper.
The sauce will have more flavor if it sits for at least 30 minutes.
The shelf life is only one day due to the raw onions and parsley.
Enjoy slices of roast with baked onions and tomatoes, pieces of potato rösti and Parisian sauce.