Roast beef with liquorice sauce

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Surprise your family this Easter with delicious slices of roast beef, grilled asparagus, chicory and potato waffles


1 kg roast beef
butter for baking
2 dl beef stock
2 licorice sticks
1 kg floury potatoes
200 grams of butter
4 eggs
2 dl milk
100 grams of flour
18 green asparagus (3 pp)
3 chicory stumps
2 tablespoons granulated sugar
pepper, salt and nutmeg


Cut the ends of the chicory and remove the hard core with a small knife. To prevent the endives from discolouring, you can sprinkle them with a few drops of lemon juice. Cook the chicory in plenty of boiling water for about 8 minutes. Rinse under cold water and drain well. Peel the green asparagus, bring a large pan of salted water to the boil and blanch the asparagus for about 3 minutes.
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Peel and wash the potatoes, boil them for about 20 minutes and puree them. Make sure that it is as fine as possible and contains no lumps, for example by rubbing the potatoes through a fine sieve with a soup spoon. Season the puree with salt, pepper and nutmeg. Keep in mind that adding choux batter will weaken the flavor.
Heat the milk with the butter. Once the butter has melted, add the flour and stir until smooth. Add the eggs one at a time, adding a new egg only when the batter is stirred smooth each time. Stir the choux batter together with the puree to a smooth batter, spoon into a piping bag and set aside for a while.


Sprinkle the roast beef with salt and pepper. Heat butter in a frying pan and fry the roast beef until golden brown on all sides. Place the roast beef in an oven at 180 degrees, for rosé the core temperature is about 50 degrees, this will take about 20 minutes.
While the roast beef is in the oven, heat the beef stock along with broken licorice sticks. Reduce to the desired thickness and remove the liquorice. Remove the roast beef from the oven, cover with aluminum foil and let it rest for a while.
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Heat the waffle iron, grease the iron well with butter and bake the potato waffles until cooked. Cut the waffles diagonally in the middle. Cut the chicory in half and heat the butter in a pan and fry the chicory for 1 minute, sprinkle with sugar and fry until the chicory is golden brown. Heat a grill pan and grill the asparagus on all sides for a few minutes and season with salt and pepper.
Place half a chicory in the middle of 6 plates. Cut the roast beef into thin slices and divide, add the diagonally cut potato wafer, add the asparagus and divide the sauce over the plates.

Source: Leukerecepten by leukerecepten-nl.
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