Roast Beef with Carrots and Morels

Preheat the oven to 90 °C.

Season the roast beef with salt and pepper and sear it well on all sides in the clarified butter in a roasting pan (the story with the pores…). Place on the oven rack and cook on the middle rack of the oven for about sixty to seventy-five minutes until pink.

Peel or clean the carrots with a vegetable brush, leaving a little bit of the green on. Cut in half or quarters lengthwise. Sauté briefly in butter, douse with vegetable soup, season with a little salt and cook for about eight to ten minutes until al dente. Slightly thicken the resulting carrot stock with a little bit of cornstarch.

Cut the roast beef into slices. Arrange the carrots with the sauce, place the roast beef on top, sprinkle evenly and thinly with sea salt, freshly ground pepper and the morel powder.

As an additional dish, potatoes in sea salt and a cress dip are suitable.

(*) Grind the very well dried morels (perhaps dry them briefly) to powder with a blender. Strain through a sieve, pulverize coarse pieces in a mortar. Keep in an airtight tin.

Tip: Instead of clarified butter, you can also use butter in most cases.

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