Limousin – The Best Beef
The limousin sirloin with red wine sauce
1 kg sirloin
Few garlic cloves, crushed
Few branches of thyme and rosemary
Tie the sirloin with fish string as an even shape.
Melt the butter in frying pan. Add crushed garlic and herb branches.
Fry the meat in butter from every side to get some colour to meat. Add sea salt and black pepper from the mill.
Leave the frying pan without washing and let it wait until red wine sauce is cooked.
Preheat the oven to 120-130 degrees. Put the sirloin to casserole and put the digital thermometer into meat. Place the temperature target to 55-58 degrees inside of the meat. Place the meat into oven. Meat will be ready about in an hour. Follow up the thermometer when the temperature has reached the target temperature!
Then meat is ready, take it out of oven and wrap it to foil and let it rest 15-20 minutes before serving. This way meat will remain juicy and smoothly cooked.
Red wine sauce
Frying pan with herb branches
2-3 dl red wine from the warm countries
1 chopped onion
Few branches of parsley and tarragon cut into small pieces
100 g butter
Pour the wine to the pan. Add chopped onion and herbs. Cook 5-10 minutes until sauce thickens. This sauce can be cooked well before the serving. Before serving the sauce, heat up the sauce and add cold butter while whipping the sauce.
Cooked green beans or carrots and green salad with different kind of salads are excellent side dishes for this delicacy.
Roast beef as an Ice Beef
1,5 kgs roast beef
Preheat the oven to 100 degrees. Put the frozen beef to oven. When the beef is slightly melted, put the digital thermometer into meat. Let the meat cook until the inside temperature is 62-64 degrees (medium). The cooking will take about 6-7 hours depending on the weight of the beef. Follow up the thermometer when the temperature has reached the target temperature!
While beef is in the oven, prepare the marinade.
Ingredients for marinade:
3,5 l water
1,5 dl sea salt
3-4 tbs red wine vinegar
2 tbs sugar
1 tbs crushed white peppers
1 tbs crushed black peppers
4 bay leafs
1-2 branches of rosemary
4-5 garlic cloves
Put all the ingredients into pot, heat up and cook about 20 minutes to get all the taste from the ingredients. Let marinade to cool down.
When beef is ready from the oven, place it to the cold marinade. Let the beef rest in marinade at least 12 hours in fridge. Serve the Ice Beef as cold cuts with potatoes in cream or with green salad.
Potatoes in cream
600g potatoes cut into 1x1cm cubes (e.g VanGogh)
1 chopped onion
Butter for frying the potatoes
4 dl thick cream
Salt, pepper and nutmeg from the mill
Cut the peeled potatoes, rinse in cold water and dry them. Sweat potatoes and onion slowly in butter in the frying pan about 5 minutes. Pour the cream little by little to pan. Cook in low heat and mix continuously until potatoes are soft. Add salt, pepper and nutmeg.
Limousin hamburger steak
600 g Limousin hamburger meat
3 tbs oil
1 chopped onion
3-5 tbs mustard
Salt and pepper from the mill
Butter for roasting
Bread roll from the local bakery
Mix the spices, onion, mustard and oil to hamburger meat. Let the meat mixture rest and get taste about 1 hour. Meanwhile prepare the mayonnaise.
2 egg yolks
3 dl oil
2tbs white wine vinegar
1 lemon juice
0,5 dl crushed lingonberries
3 tbs mustard
Black pepper, salt
Note that all the ingredients need to be in room-temperature before starting to mix.
Mix mustard, egg yolks and vinegar in blender and pour oil into mixture as a thin line. Add lemon juice occasionally and crushed lingonberries in the end. Check the flavour and add pepper and salt if needed.
Start to prepare the hamburger steaks. Take meat mixture and shape it to needed size. Roast in frying pan as well-done. Toast the bread roll in frying pan. Pile the hamburger with lettuce, tomatoes, cheese and lingonberry mayonnaise.