1. Tamponner pour le sécher le rôti placé sur une grille posée sur une plaque de cuisson recouverte de papier sulfurisé.Assaisonner
généreusement le rôti avec du sel, du poivre et du thym.
2. Mettre le rôti au réfrigérateur sans le couvrir pendant 1 à 2 jours pour qu'il forme une croûte brun foncé croustillante.
3. Verser tous les ingrédients de la sauce à la crème au raifort dans un bol de taille moyenne et mélanger jusqu'à ce que le tout devienne lisse et onctueux.
4. Laisser reposer la sauce à la crème au raifort pendant au moins 4 heures (de préférence pendant la nuit) dans le réfrigérateur pour
permettre aux arômes de se dégager.
5. Préchauffer le four à 120° C.
6. Mettre le rôti dans la poêle à frire et le cuire au four (2 ½–3 heures) jusqu'à obtenir la cuisson désirée.Cuisson jusqu'à ce que la température
au cœur du rôti atteigne 52 °C pour saignant, 54 °C pour à point ou 60 °C pour bien cuit.
7. Laisser le rôti reposer pendant au moins 30 min. (jusqu'à 2h).
8. Quand vous êtes prêt à passer à table, réglez le four sur 260°C et cuire le rôti pendant 20 à 30 min.
9. Servir avec la sauce à la crème au raifort et des choux de Bruxelles.
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