Beef Roast with Potato Casserole and Green Beans

Ingredients

• 700 g beef fillet (pre‑cut, center cut)
• 2 bunches mirepoix vegetables
• 1 clove of mace
• 2 Bay leaves
• 1 tsp peppercorns
• 2 tsp Dried thyme
• 0.75 l red wine
• 100 ml red wine vinegar
• 40 g dried mushrooms (e.g., porcini)
• 300 g fresh porcini mushrooms
• 1 onion
• 1 Garlic clove
• 1 tbsp Olive Oil
• Salt
• ground pepper (from grinder)
• 0.5 tsp dried thyme
• 600 g waxy potatoes
• butter (for the dish pan)
• 350 ml whipping cream
• freshly grated nutmeg
• 100 g freshly grated Parmesan cheese
• 1 Tbsp clarified butter
• 3 shallots
• 200 ml beef stock
• 2 tbsp flour
• 2 tbsp butter
• 300 g green beans
• 150 g Carrots

Instructions

1. 1.

   Wash, pat dry and trim the meat. Wash, clean and chop the mirepoix. Combine with the meat in a bowl and mix in mace, bay leaves, peppercorns and thyme. Pour in red wine and vinegar, ensuring everything is well coated. Cover and refrigerate overnight.

2. 2.

   Soak dried mushrooms in lukewarm water the next day.

3. 3.

   Preheat oven to 180 °C (356 °F) with top and bottom heat.

4. 4.

   For the gratin, clean and finely chop mushrooms. Peel onion and garlic, finely dice them and sauté in hot oil until translucent. Add mushrooms, cook briefly, season with salt, pepper and dried thyme. Remove from heat and cool. Peel potatoes, wash, slice thinly and layer in a buttered baking dish like roof tiles with the mushroom mixture. Season cream with salt, pepper and nutmeg, pour over, sprinkle cheese and bake for 40‑45 min until golden brown.

5. 5.

   Remove meat from marination, drain and sear all sides in hot clarified butter. Transfer to oven, reduce heat to 160 °C (320 °F) and roast for about 30 min until pink inside. Drain soaked mushrooms and chop. Quarter shallots and sauté in the drippings. Add mushrooms, pour in remaining marinade, deglaze with half of it, then add stock. Let sauce thicken slightly, season with salt and pepper, then bind with a beurre manié (equal parts flour and butter mixed).

6. 6.

   Trim green beans, cut ends and blanch in boiling salted water for 3 min.

7. 7.

   Peel carrots, slice into thin strips and blanch for 2 min. Drain vegetables well.

8. 8.

   Take meat out of oven, let rest briefly, slice. Arrange on warmed plates with the gratin and vegetables, drizzle sauce over and serve.