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Roast beef with shallot chutney
25 m active | 2 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 528
  • Fat about 23g
  • Carbohydrates about 35g
  • Protein about 43g
This is needed
This is needed for 4 people
Meat
  • 800 g whole steak
  • 1 tbsp clarified butter
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 garlic clove, pressed
  • 0.5 tsp hot curry powder
  • 0.25 tsp hot paprika
  • a little pepper
Chutney
  • 100 g cane sugar
  • 0.5 dl water
  • 200 g shallot, quartered
  • 0.5 dl white wine vinegar
  • 0.5 tsp salt
  • 3 tbsp dried cranberries
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And that's how it's done
And that's how it's done
Meat
Remove the meat from the fridge approx. 1 hr. prior to cooking. Preheat the oven to 80°C, warm the platter and plates.
Heat the clarified butter in a frying pan. Salt the meat, brown on all sides for approx. 8 mins., only turning when a crust has formed. Combine the oil, garlic, curry, paprika and pepper. Coat the meat with the mixture, insert a meat thermometer into the thickest part. Cook at a low temperature for approx. 2 hrs. The core temperature of the meat should be approx. 55°C. The meat can then be kept warm at 60 °C for up to 1 hr.
Chutney
Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, swirling the pan occasionally, until a light brown caramel has formed. Remove the pan from the heat. Add the vinegar, water, salt and shallots, cover and continue to simmer for approx. 10 mins. Add the cranberries, simmer (uncovered) for approx. 2 mins.