Roast Loin – Beef with Mushrooms and Cherry Tomatoes

Preheat the kitchen stove to 150 °C. Heat 1 plate or 1 baking tray.

Season roast with salt and pepper and sear all around for 5 min. Place on the preheated plate or baking tray. Brush roast with mustard. Cook for approx. 1 3/4 to 2 hours. The core temperature should be 62 to 65 °C. Warm the plate and gravy boat in the oven for the last 20 minutes.

Dab up excess drippings with household paper. In the frying pan add tomato puree to the frying fat form, steam.

Extinguish soup with vermouth and boil to 2/5.

Add cream, repeatedly simmer slightly, season. Lightly fry breakfast bacon cut into strips, remove, set aside.

Sauté man mushroom, cut into slices, in portions in clarified butter, remove. Sauté mushroom, cut into slices, in clarified butter, remove. Steam onions, cut into rings, add cherry tomatoes, cut crosswise, steam for 4 to 5 minutes with lid closed. Add rosemary and thyme, chopped, add mushrooms and bacon, heat, season. Heat the sauce again. Cut the roast into pieces. Spread a little bit of sauce evenly on each of the heated plates. Arrange the meat on it. Add vegetables and bacon.

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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