Roast beef with celeriac puree, caramelized endive, and shallot port sauce

Preparation of roast beef: A quarter of an hour before you start cooking, preheat the oven to 200°C.

Take the meat out of the fridge an hour before preparing.

Mix 3 tablespoons of peanut oil with the rosemary, garlic, salt, and pepper.

Rub the meat with this mixture and press well.

Let it marinate for at least 1 hour.

Heat 3 tablespoons of peanut oil with a knob of butter in your roasting pan.

Sear the meat all around for 4-5 minutes until golden brown.

Baste constantly with the foaming fat; it is very important that your piece of roast beef is nicely crusted and colored on all sides, so it stays juicy afterward.

Insert a meat thermometer into the thickest part of the meat and lower the oven temperature to 160°C. This way, you can also accurately monitor your cooking method.

Place the roasting pan with the roast beef in the middle of the oven for 20 to 25 minutes or until the internal temperature of the meat is 48 to 52°C. The roast beef will then be medium rare.

Remove the pan from the oven, take the meat out, and let it rest covered with aluminum foil for about 10 minutes.

Quickly sauté the bacon strips and shallots to color them nicely, drain any excess fat if necessary, add juniper berries and tomato paste.

Deglaze with the port and add the stock, cook for 2 to 3 minutes or until desired thickness, taste and season if necessary.

When your side dishes are ready, slice the roast beef thinly and serve it with the shallot sauce.

Preparation of endive: Cut out the back and hard end of the endive and chop finely.

Put butter in a non-stick pan, add endive and sugar, sauté and slowly caramelize over medium heat, stirring regularly until you get a compote-like thick structure.

Taste and season with salt, pepper, and nutmeg.

Preparation of celeriac puree: Cut the potatoes and celeriac into equal pieces and steam them together in the oven or steamer.

Pass through a food mill or mash very finely, add the rest of the ingredients, taste and mix well, serve the rest of the puree at the table with a knob of butter on top.