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🍽️ Easter Brunch: Juicy Roast Beef with Green Asparagus and Crispy Potato Chips

614 kcal · 30 min · 4 servings

Ingredients

• 800 g Roast Beef
• Salt
• Pepper (from the mill)
• 1 tbsp Ghee
• 500 g Tomatoes
• 1 Shallot
• 1 Garlic Clove
• 2 tbsp Lemon Juice
• 4 tbsp Olive Oil
• 1 kg Green Asparagus
• 4 Larger Potatoes
• Oil (for Frying)

Instructions

1. 1. Preheat the oven to 160 degrees Celsius using the top and bottom heat setting.
2. 2. Take the roast beef and season it generously with salt and pepper.
3. 3. Heat ghee (clarified butter) in a large, oven-safe pan until it is very hot.
4. 4. Sear the meat on each side until it forms a brown crust.
5. 5. Place the pan in the preheated oven and bake the roast beef for about 30 minutes.
6. 6. Take the tomatoes and pour boiling water over them briefly.
7. 7. Shock the tomatoes immediately with cold water to stop the cooking process.
8. 8. Remove the skin from the tomatoes and cut them into quarters.
9. 9. Remove the seeds and dice the flesh into small cubes.
10. 10. Peel the shallot and the garlic.
11. 11. Finely chop the shallot and garlic.
12. 12. Whisk lemon juice, oil, salt, and pepper together in a small bowl.
13. 13. Mix the tomato cubes with the shallot, garlic, and dressing mixture.
14. 14. Remove the roast beef from the oven after the cooking time.
15. 15. Wrap the meat tightly in aluminum foil.
16. 16. Let the meat rest for 5 to 10 minutes.
17. 17. Peel the asparagus, removing only the bottom third of the skin.
18. 18. Cut off the woody ends of the asparagus.
19. 19. Cook the asparagus in salted water for about 8 minutes.
20. 20. Peel the potatoes.
21. 21. Slice or shave the potatoes into very thin slices (about 2 millimeters thick).
22. 22. Heat oil in a pot.
23. 23. Test the heat by holding a cooking spoon in the oil: if bubbles rise, it is ready.
24. 24. Fry the potato slices in batches for 2 to 3 minutes until golden yellow.
25. 25. Drain the finished potato chips on kitchen paper.
26. 26. Lightly salt the potato chips.
27. 27. Slice the roast beef thinly against the grain.
28. 28. Drain the asparagus.
29. 29. Plate the roast beef.
30. 30. Add the drained asparagus, the salsa, and the potato chips.
31. 31. Serve the dish immediately.

Nutrition per serving

• kcal: 614
• Protein: 53 g · Fett/Fat: 33 g · Carbs: 25 g