• To accompany this roast beef, Véronique suggests a Tourmentin 2010. A perfect combination of food and wine! For special occasions, plan a magnum bottle (150 cl).


    For 10 good eaters


    • 2 kg entrecote in one piece (you can also use meat from the flank). But as the meat contains less fat, it will be less tender and less juicy
    • Take the meat out of the refrigerator at least 1 hour before cooking
    • Preheat your oven to 80 degrees (upper and lower heat, not circulating air). Slip in a big enough gratin dish
    • Add pepper and salt and put the piece of meat into a well-heated frying pan, fry until a little crust appears. There is no need to add any oil. If one side of the meat is covered in a layer of fat, just fry this side first
    • Place the piece of meat on the gratin dish, stick in a meat thermometer and put it directly into the oven
    • Leave it in the oven at 80 degrees for around 2 hours
    • Take the meat out of the oven once the thermometer shows a core temperature of 50 degrees
    • Let it rest on a piece of baking parchment and some kitchen cloths
    • Preheat your plates. Serve with a morel sauce
    • Serve with salads and a potato gratin


    If, like me, you only have one oven, here’s a practical tip: cook your gratin earlier on (or even the evening before), take it out when it is al dente and before it completely cooked. Put the gratin into the oven around 30 minutes before taking out the meat.

Famille Rouvinez