Festive Beef Cutlet Roast with Vegetables

Ingredients

• 1 kg beef cutlets (from beef)
• 70 g soft butter
• 1 tbsp Dijon mustard
• 1 tbsp flour
• 0.25 tsp cinnamon
• 1 tsp Sweet paprika powder
• pinch cloves powder
• pinch cardamom
• Salt
• black pepper (freshly ground)
• 2 tbsp Vegetable oil
• 4 Carrots
• 4 small shallots
• 8 garlic cloves
• 1 tbsp chopped thyme
• 1 cinnamon stick
• 1 tsp orange zest
• 1 tbsp Tomato Paste
• 200 ml red wine
• 500 ml beef stock
• 2 tbsp flour

Instructions

1. 1.

   Preheat the oven to 230°C (446°F) with upper and lower heat. Wash and pat the meat dry. Mix 50 g butter with mustard, flour, and spices; coat the meat on all sides. In a roasting pan add 2 tbsp oil and place the meat inside. Roast in the preheated oven for 30 minutes. Reduce the heat to 180°C (356°F) and cook the meat covered for 1–1¼ hours until tender.

2. 2.

   Meanwhile peel the carrots and shallots. Halve the carrots and quarter them. Flatten the garlic cloves and add them with the carrots, shallots, and spices to the meat 40 minutes before the end of cooking time. Sauté briefly, add tomato paste, then deglaze with red wine and stock. Season with salt and pepper.

3. 3.

   Use a meat thermometer to check the temperature and remove the roast. Strain the pan juices through a fine sieve and bring to a boil again. Combine the remaining butter with flour and thicken the sauce. Arrange the roast with vegetables on a plate and serve the sauce separately.