Home Recipes Roast beef

Roast beef

Roast beef with creamy coffee demi-glace and winter root vegetables.

Meat Oils Vegetable

Roast beef

Debic's Culinary Team

Debic

Ingredients

For 10 servings

Roast beef

1 kg beef sirloin

5 sprigs of rosemary

5 sprigs of thyme

olive oil

Creamy coffee demi-glace

4 shallots

6 sprigs of tarragon

1 l demi-glace

300 ml Debic Culinaire Original

20 g ground coffee

Caramelised onion

5 white onions

50 ml Debic Roast & Fry

100 ml soy sauce

50 g honey

Parsley root cream

800 g parsley root

250 ml milk

250 ml vegetable stock

100 ml Debic Culinaire Original

Winter root vegetables

2 parsnips

2 orange carrots

2 parsley roots

50 ml Debic Roast & Fry

5 sprigs of thyme

Finish

50 ml tarragon oil

5 sprigs of tarragon

Debic products used

Roast & Fry 1L

Culinaire Original 20% 1L

Preparation

Caramelised onion

Peel and halve the onions.

Colour on both sides in Roast & Fry, then deglaze with the soy sauce and honey.

Leave to cook gently until tender and caramelised.

Roast beef

Remove the beef from the refrigerator and allow to come to room temperature.

Rub with olive oil and place the rosemary and thyme on top.

Sear on all sides, preferably over a barbecue or hot grill, then cook to the desired doneness.

Leave to rest before carving.

Creamy coffee demi-glace

Peel and halve the onions.

Colour on both sides in Roast & Fry, then deglaze with the soy sauce and honey.

Leave to cook gently until tender and caramelised.

Parsley root cream

Peel and chop the parsley root, then cook until tender in the milk and vegetable stock.

Drain and reserve the cooking liquid.

Blitz in a blender until smooth, then add the Culinaire Original.

If needed, loosen with a little of the reserved cooking liquid.

Season with salt and pepper.

Transfer to a piping bag fitted with a plain nozzle.

Winter root vegetables

Peel the vegetables and cut into even-sized rounds.

Blanch briefly in salted water.

Sauté in Roast & Fry, with the thyme sprigs until lightly coloured.

Reduce and add enough water to cover the ingredients.

Assembly

Pipe a circle of parsley root cream onto the plate.

Arrange the sliced beef, caramelised onion and vegetable rounds in the centre.

Pour the creamy coffee demi-glace around the cream.

Finishing touch

Finish with a drizzle of tarragon oil and a sprig of fresh tarragon in the centre.

Meat Oils Vegetable

Debic for chefs

Debic for chefs