Ingredients for 4 people :
2 onions
6 carrots
100 gr butter
800 gr of beef
1 cinnamon stick
1 star of star anise
1 clove
3 sprigs thyme
1 pinch dried rosemary
1 bay leaf
Olive oil
2 bunch of white grapes, 2 large pears, 2 figs
5-6 cl cognac
Maizena
Veal stock
1 orange
1 lemon
1 ginger
Black pepper
Coriander
A little dried mustard.
Let the sliced onions and carrots melt slightly in a pan with a little thyme butter and a little rosemary.
Place the pan in an ovenproof dish.
Add the roast, cinnamon, star anise, cloves, olive oil, salt and pepper. Let stand at least 3 hours in the refrigerator.
Then drain the meat and put the marinade in a saucepan.
Peel the white grapes and pears, fry them in butter in a pan with the figs. Deglaze with cognac.
Then take the dish with the roast and add the grapes, pears and figs. On the beef put a bay leaf and one or two sprigs of thyme with a little butter . Put a pinch of sugar on the fruit. Bake for about 1h30 to 70 degrees Celsius.
Once the dish is in the oven, take the pan back with the marinade and remove most of the oil. Add fat and beef trimmings. Add a little water and heat over high heat. Let reduce by half. This makes, mix a little cold maizena and veal stock. Add this to the marinade and whisk well. Let reduce a little more and then let stand.
Next to that, mix carrots with a little water until you get a good juice. Put the carrot juice in a saucepan over high heat with a zest of orange, a zest of lemon, black pepper, coriander, a little garlic and ginger. Let reduce by a good third.
Then take the meat and fruit out of the oven, serve with the two sauces and serve with a little grated dry mustard and carrot tops so as not to waste.
BON APPETIT !!!!!