An excellent variantion for the winter time (based on an idea by Guido Schmelich / Michael Koch)
- 800g Roastbeef
- 600 g raw beetroot (4 pieces)
- 600 g parsley roots
- 400g pickled cucumbers in glass (with liquid)
- 5 spring onions (with green)
- 400g King Oyster Mushroom
- 2-3 stalks of fresh thyme
- mustard seeds
- 100 g sour cream
- 1 dl cream
- Coarse-grained mustard
- 50g butter
- 1 clove of garlic
- 300g rice
- ghee (butter), pepper, salt
- Bring 0.5 dl cucumber water with 2 teaspoons mustard seeds to the boil in a small pan and leave to stand for 10 minutes.
- cut the roast beef into 4 slices of approx. 1.5 cm each and marinate on each side with 1 tablespoon mustard cucumber water. Vacuum individually and cook in a water bath at 64 degrees Celsius for 45 minutes (= medium).
- Cut the parsley roots and the spring onions (inlcuding the green) lengthwise into 2-3 mm wide strips. Cut the beetroot into 2-3 mm thick slices. Cut the King Oyster Mushrooms in half. Place the vegetables and the mushrooms next to each other on two baking trays lined with baking paper and spread them with a marinade of 5 tablespoons olive oil, 1 pressed garlic clove, leaves of 2-3 thyme stalks, ½ teaspoon salt and ground pepper. Cook in the oven at 220°C circulating air for about 45 minutes.
- Serve Basmati rice as side dish (bring 300g rice with 5 dl water and 1 teaspoon salt to the boil, reduce temperature, cover the pan and let simmer for 12-15 minutes)
- Chop 2 cucumbers into small pieces and bring to the boil with 2 dl water, 1 dl cucumber water, 2 teaspoons mustard seeds and 1/4 teaspoon salt. Boil over high heat for 5-8 minutes to a stock. Stir in 50 g butter and add 2 tablepoon sour cream, 1 tablespoon mustard and 1 dl cream. Season with salt and pepper to taste.
- Heat 2-3 tablespoons ghee in a frying pan. Remove the roast beef slices from the bags, dab them dry and fry short and strong on both sides.
- Cut the meat in broad strips, arrange with mustard sauce and serve with rice, mushrooms and vegetables.