Foal Roll Roast with Tarragon Paradeiser Sauce

Rub the roast foal all over with salt and pepper. Heat 4 tablespoons of olive oil in a roasting pan and brown the roast on all sides for 4 to 5 minutes, then extinguish with Madeira. Put the roast in the oven heated to 160 °C and roast it for 25 to 30 minutes, occasionally pouring the roasting liquid over it, depending on the thickness of the roast. Reduce the heat to 80 °C, opening the oven door completely for a short time. Drain the roast stock and set aside. Cook the roast foal at the same heat for about 90 minutes.

In the meantime, dip the tomatoes briefly in boiling water and cut into small cubes after peeling. Finely chop the onions and garlic after peeling and sauté in 3 tbsp olive oil until light yellow.

Now add the diced tomatoes and the roast stock set aside and season with salt and pepper. Simmer gently over a low heat with the lid on for about 15 minutes, then finely mash the sauce.

Finally, add the chopped tarragon to the paradeis sauce and season if necessary. Serve the sauce separately from the roast.

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