- Take the meat out of the fridge an hour beforehand to make sure that it is at room temperature before you start preparing it.
- For an optimal cooking result, use a stainless steel pan with a thick bottom. Heat the butter in the pan. Season the roast with salt and pepper and sear each side in the hot butter for two minutes.
- Then cook for 30 to 40 minutes on a low heat (for a roast of 800 gr - 25 minutes for a roast of 500 gr)
- When the roast is still pink in the centre, it has been perfectly cooked* Remove the meat from the pan and wrap it in tinfoil to keep warm.
- Use the juices in the pan as the basis for your sauce. Add the wine and cook gently for about seven minutes.
- Lower the temperature, add the cream and strain the sauce.
- Add the (grainy) mustard and season with pepper and salt if necessary.
- Cut the roast and serve with the sauce. Matches well with broccoli, potato purée or croquettes.
*TIP!
How do you check whether the roast is cooked properly without cutting it? With a meat thermometer! Put he thermometer probe in the middle of your roast and check how the meat is cooked.
- Very pink: 69°C
- Perfect temperature: 71°C
- Well done: > 75°C
