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🍽️ Roast beef on a bed of salad with potatoes

491 kcal · 30 min · 4 servings

Ingredients

• 300 g leaf salad of your choice (e.g. head lettuce, arugula. frisée)
• 600 g roast beef
• 600 g potatoes
• 5 tbsp sunflower oil
• 3 tbsp olive oil
• 4 tbsp white wine vinegar
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the meat under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Season the meat generously with salt and pepper.
4. 4. Heat three tablespoons of sunflower oil in a large pan.
5. 5. Sear the meat on all sides until it has a brown crust.
6. 6. Remove the meat from the pan.
7. 7. Preheat the oven to 120 degrees Celsius.
8. 8. Place the meat in the preheated oven.
9. 9. Roast the meat for 40 to 50 minutes.
10. 10. Remove the meat from the oven.
11. 11. Let the meat cool down completely.
12. 12. Wash the potatoes thoroughly.
13. 13. Cut the potatoes in half lengthwise.
14. 14. Boil the potato halves in salted water for 15 to 20 minutes until tender.
15. 15. Remove the potatoes from the water.
16. 16. Let the potatoes cool down.
17. 17. Wash the leaf salad.
18. 18. Remove tough stems or wilted leaves from the salad.
19. 19. Tear the salad into bite-sized pieces.
20. 20. Distribute the salad pieces evenly onto the plates.
21. 21. Fry the cooled potatoes in the remaining sunflower oil until brown.
22. 22. Season the potatoes with salt and pepper.
23. 23. Place the potatoes on the salad.
24. 24. Drizzle the dish with olive oil and vinegar.
25. 25. Slice the cooled roast beef into thin slices.
26. 26. Arrange the meat slices on the bed of salad.
27. 27. Sprinkle the meat with a little more salt and pepper.
28. 28. Serve the dish garnished with fried carrot sticks as desired.

Nutrition per serving

• kcal: 491
• Protein: 38 g · Fett/Fat: 27 g · Carbs: 24 g