Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Roast beef with chestnuts and porcini mushroom crust
Škoda's birthday menu consists of typical Czech dishes with a long tradition, reinterpreted especially for the birthday. For example, roast beef with chestnuts and porcini mushroom crust as a main course.
| Ingredients | ||
|---|---|---|
| 4,5 | kg | Roast beef |
| 3 | tablespoon(s) | Hot mustard |
| 5 | g | Dried porcini mushroom |
| 4 | twig(s) | Sage |
| 50 | g | Wholemeal bread |
| 70 | g | Chestnuts |
| some | Salt, ground black pepper, sunflower oil | |
Preparation:
- Preheat the oven to 230°C.
- Season the roast beef with salt and pepper.
- Wrap the bones in foil to keep them light in colour.
- Place the roast on a baking tray and brush the top with mustard.
- Place the porcini mushrooms in a small bowl and pour boiling water over them.
- Put the mushrooms, bread, chestnuts, sage, salt and pepper in a food processor with a good dash of oil.
- Puree until everything is a coarse paste.
- Press the maroon crust onto the meat.
- Place in a large dish and roast for 20 minutes.
- Reduce the oven temperature to 160°C and roast for a further 1-1.5 hours (core temperature 55°C).
- Remove the meat from the oven and leave to rest under a sheet of foil for 30 minutes.
