Roast Beef in White Wine Mustard Sauce with Porcini-Parsnip Vegetable

Ingredients

• 800 g pork roast from the shoulder, boneless (cut into a flat slice by the butcher)
• salt, freshly ground pepper
• 3 tbsp medium-hot mustard
• 6 thin slices of Black Forest ham
• 4 sprigs tarragon
• 2 tbsp oil
• 2 onions
• 1 bay leaf
• 2 allspice berries
• 300 ml dry white wine
• 750 g small potatoes
• 1 large jar of parsnips
• 200 g fresh porcini mushrooms
• 4 tbsp butter
• 1 bunch flat-leaf parsley
• 1 tbsp powdered sugar
• 200 ml heavy cream

Instructions

1. 1.

   Pat the meat dry and season with salt and pepper. Lay it out on a work surface and spread 2 tbsp mustard over it. Top with ham slices. Rinse tarragon (reserve some for garnish) and pluck leaves from stems. Place tarragon on the ham. Roll the meat and tie with kitchen twine. Heat oil in a roasting pan. Sear the meat all around. Peel onions and cut into wedges, then scatter them along with bay leaf and allspice around the meat. Pour in white wine and cover; simmer for 45–55 minutes.

2. 2.

   Wash potatoes thoroughly and boil in salted water for 20–25 minutes. Drain, steam off excess moisture, and let cool slightly.

3. 3.

   Drain parsnips on a sieve. Cut into small pieces if needed. Clean and slice porcini mushrooms. Heat 2 tbsp butter in a large skillet. Sauté the mushrooms until browned. Add parsnips and warm through. Rinse parsley, shake dry, finely chop leaves. Season vegetable with salt and pepper and fold in parsley.

4. 4.

   Peel potatoes. Warm remaining butter in a non-stick pan and fry potatoes around; sprinkle powdered sugar over them through a sieve, tossing to coat evenly.

5. 5.

   Remove roast from the liquid and set aside warm. Strain the roasting liquid into a saucepan. Add cream and reduce on high heat until creamy. Stir in mustard and season with salt and pepper. Slice the meat and serve it with the vegetables and potatoes, garnished with tarragon.