Burgundy Roast

For the burgundy roast, rub beef with salt, pepper, rosemary and mustard and sear quickly all around in butter. Remove from pan and set aside.

In the roast residue, add onion and greens sliced, roast through and put the meat back in.

Pour on half of red wine and beef broth, stir in garlic and simmer, covered, in oven until done. Extend the sauce with beef broth and puree with a hand blender.

Finally, refine with whipped cream and season the Burgundy roast with the remaining red wine.

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