Beef Tafelspitz on Leek Bed with Apple

Ingredients

• 1 Shallot
• 2 tbsp butter
• 1 tbsp flour
• 350 ml cider
• 150 ml whipping cream
• Salt
• 1 lemon (juice and zest)
• Cayenne pepper
• 1 leek stalk
• 1 tbsp plant oil
• 2 red-skinned apples
• 1 tsp sugar
• 400 g cooked, cooled beef Tafelspitz (cut into 8 slices)
• black pepper (freshly ground)
• 50 g fresh horseradish

Instructions

1. 1.

   Peel and finely dice the shallot. Melt 1 tbsp butter in a hot pan and sauté the shallot until translucent. Dust with flour, let it brown slightly, then deglaze with cider. Whisk vigorously to avoid lumps. Add cream, season with salt, lemon juice, and cayenne pepper, and simmer on medium heat for 5-8 minutes while stirring occasionally. Strain the sauce through a sieve and whisk until frothy if desired.

2. 2.

   Wash, trim, and slice the leek into rings. Sauté in hot oil for 3-5 minutes until crisp. Wash the apples, quarter them, remove cores, and cut into thin slivers. Steam in remaining butter over low heat until translucent. Sprinkle with sugar, briefly caramelize, then add remaining lemon juice, half a tsp of zest, and about 100 ml water. Simmer gently for ~3 minutes. Drain well, roll each apple slice around a piece of beef, place on the leek bed, top with a splash of cider sauce, garnish with fresh horseradish, and season with salt and pepper.