1 x 2 kilo Rosto
mustard
1 ts white pepper
1 ts black pepper
1 cup red wine
1 Maggie beef cube
1 heaped resto grade TBS beef bouillon powder
4 carrots roughly chopped
2 onions roughly chopped
5 garlic cloves cut in halves
2 bay leaves
1 x 3 cm cinnamon stick
salt to taste
1/4 cup creme fraiche
3 TBS flour
3 TBS butter

Rub the meat with mustard covering it from everywhere, sprinkle white and black pepper onto it.
Sear meat from all sides and set aside, in same pan put all the vegetables and fry for 5 min, add the wine and deglaze for 2 min.
Transfer the cooked vegies and the meat to a pressure cooker, add the bay leaves, cinnamon, Maggie beef cube, cover and cook for 1.5 hours.
Remove the meat and wrap in aluminium and set aside to cool.
Make a roux using the flour and butter, add a couple of the meat boiling liquid to the roux to start making the sauce.
Remove the boiled vegetables from the pressure cooker into a hand-mill and process them over the sauce.
Add the beef bouillon powder and calibrate the sauce consistency to the right thickness using liquid from the pressure cooker
Add 1/2 ts crushed black pepper
Add the creme fraiche mix for 2 min.

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