Remove the coarse fat and tendons from the rump roast.
Place the meat and spices in a vacuum bag and vacuum seal tightly.
Cook sous vide in a combi steamer at 68°C, 50% humidity for 12-15 hours.
Then unpack the meat and chill rapidly. Pour the cooking liquid from the bags
into a saucepan, bring to a boil, skim off any foam, and season to taste. Keep the broth warm in the service area. Once the meat is cold, it can be pre-portioned and prepared for service.
For the herb oil, infuse green herbs of your choice in neutral vegetable oil at 40°C for about 1 hour, blend well, and let stand overnight. The next day, strain the oil through a fine cloth.
Cut the root vegetables into julienne strips, steam in a combi steamer at 99°C for 3 minutes, and then immediately cool rapidly.
Peel and quarter the potatoes and steam in a combi steamer at 99°C for 35-45 minutes until tender.
Bring the milk, salt, pepper, and nutmeg to a boil in a saucepan. Press the tender potatoes through a fine ricer and add them to the hot milk. Add the butter and stir with a wooden spoon; season to taste if necessary. Chill immediately.
For the chive sauce, mix crème fraîche and cream, season with horseradish, lemon juice, salt and pepper. Cut the chives into fine rolls and stir them into the sauce. Marinate the cherry tomatoes with olive oil and salt, place them on a baking sheet, and grill at 210°C for 3-5 minutes. For serving: Run the combi steamer in rack-timer mode with combi steam at 130°C, 30% humidity, and 80% fan speed. Fill the purée into a piping bag and pipe it in the center of a deep plate. Depending on the portion size, place 3-5 slices of boiled beef
on the purée and top with the root vegetables.
Regenerate the plate in the steamer for 4 minutes.
Pour over some hot broth, drizzle with the chive sauce and the herb oil, and garnish with herbs and a grilled cherry tomato.