October 24, 2011

Roastbeef with Roasted Onion-Whisky Sauce

Huh, it feels like it's been ages that I haven't cooked! First, I just had to do so many other things, that I had no time to blog, altough I have been baking and cooking. Then, when finally, I was done, I had an accident where a black cat was involved, and I had to spend almost a whole week in bed. Still, I am not a superstitious person, after all I was born on a Friday the 13th. Anyway, during my bed rest I had the opportunity to listen to a couple of cooking shows, some were pretty good others rather boring. In three shows they prepared roastbeef so it was clear that this is going to be the first dish to prepare when I get back on track. So Sunday's lunch was a delicious, perfectly tender and rosa roastbeef with yorkshire pudding, maple syrup and thyme flavoured carrot, roasted potatoes and a whisky sauce with oven roasted onions. The beef was prepared in the oven over 80°C according to a simply rule: per 500 g of beef 1 hour cooking time. As soon as the meat reaches 55-60°C it is perfect! And if there is any leftover, it makes a perfect sandwich the next day with freshly grated horseradish!

1 shallot
400 ml brown veal stock
50 ml whisky + 2 tablespoons
handful of oven roasted onion
salt, pepper

To make this sauce, first you have to fry the meat from each side in a real hot frying pan together with garlic and fresh thyme. After move the beef to the preheated oven, remove most of the frying fat from the pan and add chopped shallot. After a few minutes add whisky, reduce and add veal stock, reduce by half and sieve. Pour sauce back to the frying pan and season with whisky, salt, pepper and fresh thyme. Add roasted onions before serving. In case the consistency of the sauce not thick enough add some in water dissolved cornstarch.


Rosa's Yummy Yums said...

So scrumptious looking!



Unknown said...

Good to hear and see you're back! The roastbeef looks absolutely gorgeous, so lovely homogeneous pink! I read a similar rule for meat in a book, it also mentioned the time in relation to the initial temperature and meat thickness. Unfortunately, I don't have this book anymore, so I can't look up the formula - and I don't really need it anyway. The best way is to start with meat at room temperature, then your formula works perfectly (if your oven doesn't heave too much).
I'm surprised about the sauce ;) You've come a long way from hating onions in any kind of preparation to finally serving roasted onion sauce ;)

chriesi said...

@Rosa: Thanks!

@Beatbull: Thank you! Oh yeah, great that you mention the room temperature thing, I have forgotten to write that, because that is the most basic rule with any kind of meat, so this should be clear for everyone, at least I hope. ;)
Oh yeah! That is a huge step with the roasted onions, though such cute small onions are hard to resist.

Related Posts with Thumbnails