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🍽️ Tender Roast Beef with Herb Crust and Cream Sauce

850 kcal · 45 min · 4 servings

Ingredients

• 1.2 kg roast beef (or more)
• 1 liter wine (Sangria or mulled wine)
• 1 tbsp mustard
• 1 tbsp herbs (of Provence)
• 1 tbsp sugar
• 5 tbsp oil
• 3 tbsp mustard (preferably Rotisseur)
• 1 tbsp herbs (of Provence)
• 1 tsp salt (better less, you can salt afterwards)
• 1 tsp pepper (from the mill)
• optional soup vegetables (and 2 onions)
• 1 tsp broth (granulated)
• 200 ml sweet cream
• optional water
• salt and pepper
• cognac
• sugar (or Ketjap Manis)
• 4 portions potato(es)
• 3 tbsp oil
• salt (and garlic)
• herbs (of Provence)

Instructions

1. 1. Place the meat in a large freezer bag.
2. 2. Mix all marinade ingredients directly in the bag with the meat.
3. 3. Push as much air out of the bag as possible.
4. 4. Seal the bag tightly.
5. 5. Place the bag in the refrigerator.
6. 6. Marinate the meat for three days.
7. 7. Turn the meat occasionally in the bag.
8. 8. Take the meat out of the refrigerator after three days.
9. 9. Pat the meat dry with kitchen paper.
10. 10. Mix mustard, herbs, salt, and pepper in a small bowl.
11. 11. Rub the herb mixture firmly all over the meat.
12. 12. Chop a bunch of soup vegetables finely.
13. 13. Chop two onions finely.
14. 14. Preheat the oven to 250 degrees Celsius.
15. 15. Place the vegetables in a baking dish.
16. 16. Place a roasting rack on top of the vegetables.
17. 17. Place the meat on the roasting rack.
18. 18. Roast the meat for 10 minutes at 250 degrees Celsius.
19. 19. Reduce the oven temperature to 200 degrees Celsius.
20. 20. Roast the meat for 60 minutes at 200 degrees Celsius.
21. 21. Take the meat out of the oven.
22. 22. Wrap the meat tightly in aluminum foil.
23. 23. Let the meat rest for at least 20 minutes.
24. 24. Put the roasted vegetables into a pot.
25. 25. Add one teaspoon of granulated broth to the vegetables.
26. 26. Add 200 milliliters of sweet cream to the pot.
27. 27. Add a little water if the mixture is too thick.
28. 28. Puree the sauce finely with a hand blender.
29. 29. Season the sauce with salt and pepper.
30. 30. Add some cognac to the sauce.
31. 31. Add a small trace of sugar or Katjap Mani to the sauce.
32. 32. Wash the potatoes thoroughly.
33. 33. Slice the potatoes into rounds.
34. 34. Place the potato slices into a freezer bag.
35. 35. Add three tablespoons of oil to the baking dish.
36. 36. Add some salt to the dish.
37. 37. Slice the garlic.
38. 38. Add the garlic slices to the dish.
39. 39. Add herbs of Provence to the dish.
40. 40. Mix oil, salt, garlic, and herbs in the dish.
41. 41. Place the potato slices into the seasoned dish.
42. 42. Place the potatoes into the still hot oven.
43. 43. Bake the potatoes for 30 minutes.
44. 44. Pierce a potato to check if it is soft.
45. 45. Serve the roast beef lukewarm.

Nutrition per serving

• kcal: 850
• Protein: 65 g · Fett/Fat: 55 g · Carbs: 25 g