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🍽️ Juicy Beef Fillet with Mustard-Rosemary Crust and Oven Potatoes

405 kcal · 30 min · 4 servings

Ingredients

• 700 g Roast beef (ready for cooking)
• Salt
• Pepper (from the mill)
• Olive oil
• 500 g waxy potatoes
• 1 Clove of garlic
• 4 tbsp coarse-grained mustard
• 0.5 tsp freshly chopped rosemary
• 3 Rosemary sprigs

Instructions

1. 1. Rinse the meat under cold water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Season the meat generously with salt and pepper.
4. 4. Heat oil in a large pan.
5. 5. Sear the meat on all sides until brown.
6. 6. Remove the meat from the pan and set it aside.
7. 7. Preheat the oven to 160 degrees Celsius with top and bottom heat.
8. 8. Peel the potatoes.
9. 9. Wash the peeled potatoes.
10. 10. Cut the potatoes into quarters or eighths.
11. 11. Peel the garlic cloves.
12. 12. Finely chop the garlic.
13. 13. Finely chop the rosemary needles.
14. 14. Mix the chopped garlic, mustard, and rosemary in a small bowl.
15. 15. Coat the seared meat completely with the mustard mixture.
16. 16. Place the meat in an ovenproof dish.
17. 17. Arrange the potato pieces around the meat in the dish.
18. 18. Place the rosemary sprigs among the potatoes.
19. 19. Season the potatoes with salt and pepper.
20. 20. Drizzle the potatoes with olive oil.
21. 21. Place the dish in the preheated oven.
22. 22. Bake the meat for about 40 minutes until pink inside.
23. 23. Turn the potatoes occasionally during the cooking time.
24. 24. Remove the dish from the oven.
25. 25. Let the meat rest for a few minutes.
26. 26. Slice the meat.
27. 27. Serve the meat slices together with the potatoes.

Nutrition per serving

• kcal: 405
• Protein: 43 g · Fett/Fat: 16 g · Carbs: 21 g