Uhudler Roast Beef with Polenta Slices

Salt and pepper the roast. Make several incisions in the edges and tenderize as desired. Coat one side with mustard and dip in flour. Sear with this side first in a little hot peanut oil. Turn, sear briefly and remove the meat.

Cover with aluminum foil and keep warm.

Deglaze the roasting residue with Uhudler and apple juice and reduce to one third. Add the veal jus and season the sauce with cinnamon, allspice and thyme.

Meanwhile, melt some butter in a saucepan and sauté the cleaned mushrooms with the shallots. Add salt, pepper and chicken stock. Let it boil down and then add the raisins. Stir briefly and season again.

Add the meat back into the sauce, heat briefly and season to taste.

Arrange the roast on the preheated plates, pour the sauce over it and arrange the vegetables on top. Place the prepared polenta slices on the side. Mix sour cream with Pommery mustard and garnish the roast with it.

Preparation Tip:

Chanterelles are also very suitable for this recipe.

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