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Basel beef Lummelbraten
40 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 372
  • Fat about 12g
  • Carbohydrates about 7g
  • Protein about 50g
This is needed
This is needed for 4 people
  • clarified butter, for frying
  • 800 g beef tenderloin
  • 1.5 tsp salt
  • 200 g carrots, cut into pieces
  • a little pepper
  • 350 g celeriac, cut into pieces
  • 250 g leek, cut into pieces
  • 1 dl white wine
  • 1 dl meat bouillon
  • 50 g Emmental, grated
To roast
  • 50 g Emmental, grated
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And that's how it's done
And that's how it's done
Heat the clarified butter in a frying pan. Season the meat, brown all over for approx. 5 mins., only turning when a crust has formed. Remove, cover and set aside. Add a little clarified butter to the frying pan. Fry the vegetables and all the ingredients up to and including the onion for approx. 5 mins., add the meat and tip in the wine and stock. Insert the meat thermometer into the thickest part of the meat.
To roast
Roast for approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove, sprinkle the cheese over the joint, finish cooking for about 10 mins. The core temperature should be around 60 °C. Remove the meat from the oven, cover and leave to rest for approx. 10 mins. before carving. Strain the juices and serve with the vegetables as an accompaniment to the roast.

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