Roast beef with pepper crust and risotto

Remove the roast beef from the refrigerator. Pat dry and let it sit at room temperature for 1 hour.

Preheat the oven to 125°C (250°F). Coarsely crush the fennel seeds, sea salt, and 3 tablespoons of Four Seasons Pepper in a mortar and pestle. Spread the spice mixture on a board, roll the meat in the spices, and press down firmly.

Heat 20g butter and 1 tbsp oil in an ovenproof pan and let it get hot. Place the meat in the pan and brown it all over for 2 minutes.

Reduce the oven temperature to 90°C (194°F). Insert a thermometer into the center of the meat and roast the roast beef until it reaches an internal temperature of 45°C (113°F), about 30 minutes. Then remove from the oven.

Meanwhile, trim 1 cm off the bottom of the asparagus and discard. Cut the asparagus into thirds. Bring water to a boil in a large pot and cook the asparagus for 3 minutes. Drain. Slice the scallions diagonally. Finely grate 50 g Parmesan cheese and coarsely grate 20 g.

Peel and finely chop the onion and garlic. Heat the remaining oil in a pan and sauté the onion and garlic until translucent. Add the rice and cook for 2 minutes. Deglaze with the white wine. Then add a ladleful of stock at a time, stirring constantly. Only add the next ladleful when all the liquid has been absorbed. Repeat this until the rice is tender, about 20 minutes. Add the finely grated Parmesan cheese and the remaining butter. Stir well. Then add ½ teaspoon of Four Seasons Pepper and the asparagus to the risotto and stir.

Slice the roast beef. Serve the risotto with the spring onions and roast beef. Garnish with the remaining Four Seasons pepper and coarsely grated Parmesan cheese.