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🍽️ Spiced crust beef roast with vegetables

1365 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg Prime Rib
• Ghee
• Salt
• Pepper (from the mill)
• 4 tbsp Butter
• 8 tbsp Breadcrumbs
• 2 tbsp finely chopped Parsley
• 1 Egg Yolk
• 60 g Grainy Mustard
• 1 Garlic Clove
• Salt
• 6 Tomatoes
• 2 tbsp Olive Oil
• 200 g Mozzarella
• 0.5 bunch Basil
• 3 tbsp Sour Cream
• Salt (Pepper)
• 400 g small Potatoes
• 400 g Carrots
• 400 g Scorzonera
• 2 tbsp Butter
• Salt
• Pepper (from the mill)
• 500 g Green Beans
• 1 tbsp Butter
• Salt
• Pepper (from the mill)

Instructions

1. 1. Preheat the oven to 200 degrees.
2. 2. Sear the meat firmly on all sides until the pores close.
3. 3. Place the roast in the preheated oven and bake for about 35 minutes.
4. 4. In a bowl, mix butter, breadcrumbs, mustard, egg yolk, parsley, pressed garlic, and salt.
5. 5. Remove the roast from the oven and spread the spice mixture evenly over it.
6. 6. Place the roast under the grill and brown the crust for about 5 minutes.
7. 7. Wash the tomatoes and pat them dry with a cloth.
8. 8. Cut off the tops of the tomatoes and hollow out the inside with a teaspoon.
9. 9. Brush a fireproof dish with olive oil and place the hollowed tomatoes inside.
10. 10. Season the tomatoes in the dish with salt and pepper.
11. 11. Place the hollowed-out tomato flesh into a separate bowl.
12. 12. Chop the mozzarella finely and add it to the tomato mixture.
13. 13. Season the filling again with salt and pepper.
14. 14. Wash the basil and chop it finely.
15. 15. Stir the basil and crème fraîche into the cheese-tomato mixture.
16. 16. Preheat the oven to 220 degrees.
17. 17. Fill the tomatoes with the cheese mixture.
18. 18. Bake the stuffed tomatoes for about 15 minutes in the oven.
19. 19. Garnish the finished tomatoes with the remaining basil leaves.
20. 20. Wash the potatoes and cut them into quarters.
21. 21. Peel the carrots and salsify.
22. 22. Cut the carrots and salsify into bite-sized pieces.
23. 23. Cook the potatoes, carrots, and salsify for about 12 minutes in boiling salted water.
24. 24. Remove the vegetables from the water and let them drain.
25. 25. Finish frying the vegetables in hot butter.
26. 26. Season the vegetables with salt and pepper.
27. 27. Trim the beans.
28. 28. Blanch the beans for about 10 minutes in plenty of salted water.
29. 29. Shock the beans immediately in ice-cold water.
30. 30. Let the beans drain.
31. 31. Toss the beans in hot butter.
32. 32. Season the beans finally.

Nutrition per serving

• kcal: 1365
• Protein: 99 g · Fett/Fat: 84 g · Carbs: 52 g