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Spiced Roast Beef with Sun-dried Tomato Potato Purée and Red Wine Sauce
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Ingredients
Spice Rub
- 1 Tbsp juniper berries
- 1 Tbsp coriander seeds
- 1 Tbsp black peppercorns
- 1 Tbsp whole allspice berries
- ½ Tbsp coarse sea salt
- 1 Tbsp olive oil plus extra for greasing
- 1000 - 1200 g beef topside
Roasting Meat and Purée
- 100 g sun-dried tomatoes drained
- 1000 g floury potatoes peeled, cut in pieces (2 cm)
- 300 g milk
- 1 garlic clove
- 1 tsp fine sea salt
- 30 g unsalted butter diced
Red Wine Sauce
- 100 g shallots halved
- 20 g unsalted butter diced
- 200 g dry red wine
- 70 g water plus 1 Tbsp
- 1 - 2 Tbsp redcurrant jelly to taste
- ½ beef stock cube (for 0.5 l) crumbled
- 1 Tbsp cornflour
- Nutrition
- per 1 portion
- Calories
- 540 kcal / 2266 kJ
- Protein
- 46 g
- Fat
- 18 g
- Carbohydrates
- 42 g
- Fibre
- 7.7 g