Roast Beef of Temptation~ Etsuya Eizan Edition

Ingredients

Method

1. 1

   Rub the roast with salt and pepper. Fill a large pot (big enough so the roast can fit in it) with plenty of water and bring it to a boil.

2. 2

   In the meantime, heat the olive oil in a frying pan and sear the roast on all sides. Remove roast from heat. Leave the frying pan on the stove as it will be used later. Wrap the roast in two layers of aluminum foil and then place it in a large plastic bag and close, making sure to press out as much of the air as possible. Place it into another bag, press the air out of it and close firmly so that no water can get inside.

3. 3

   Place the bundled roast in the boiling water and cook for 3 minutes. Turn the heat off, cover and let sit for 20 minutes. Remove it from the water and let cool.

4. 4

   To make the cream sauce, mince the artichoke and put it in the same frying pan you used for the roast. Pour in the cream and then bring it all to a simmer.

5. 5

   Mix the [A] ingredients into the sauce and simmer until thickened. While it’s simmering, make a poached egg. After the sauce has thickened, remove from the heat and season to taste with salt and pepper.

6. 6

   Thinly slice the beef and pile it high on a plate. Add the poached egg on top and then generously drizzle with the cream sauce. Decorate with some watercress on the side, and you’re done!