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🥗 Roast Beef with Fresh Herb Vegetable Salad

470 kcal · 30 min · 4 servings

Ingredients

• 800 g Roast Beef
• Salt
• Pepper
• 15 g Ghee (1 tbsp)
• 200 g Broccoli florets
• 0.5 Cucumber
• 4 Tomatoes
• 2 Red bell peppers
• 1 Red onion
• 5 g Chives (0.25 bunch)
• 5 g Dill (0.25 bunch)
• 5 g Parsley (0.25 bunch)
• 1 Head lettuce
• 4 tbsp Olive oil
• 2 tbsp White balsamic vinegar

Instructions

1. 1. Rinse the roast beef under cold running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Season the roast beef generously with salt and pepper.
4. 4. Heat ghee in an oven-safe pan.
5. 5. Sear the meat on all sides over high heat for about 5 minutes until browned.
6. 6. Place the pan in a preheated oven.
7. 7. Cook the meat to a pink center at 140 degrees Celsius (avoid fan mode, gas level 1-2) for 45 to 50 minutes.
8. 8. Wash the broccoli and remove the tough stems.
9. 9. Blanch the broccoli in boiling salted water for 2 to 3 minutes.
10. 10. Drain the broccoli and shock it with cold water.
11. 11. Let the broccoli drain well.
12. 12. Wash the cucumber half and cut it lengthwise into four strips.
13. 13. Cut the cucumber strips into small pieces.
14. 14. Wash the tomatoes and cut them into quarters.
15. 15. Remove the seeds from the tomatoes and dice the flesh finely.
16. 16. Wash the bell peppers and cut them in half.
17. 17. Remove the seeds from the peppers and dice them finely.
18. 18. Peel the onion and dice it finely.
19. 19. Wash the herbs and shake them dry.
20. 20. Finely chop the herbs.
21. 21. Wash the salad greens and spin them dry.
22. 22. Divide the salad among four plates.
23. 23. Whisk the oil with vinegar, salt, and pepper.
24. 24. Mix the dressing with the cucumber, pepper, tomato, onion, broccoli, and herbs.
25. 25. Remove the roast beef from the oven.
26. 26. Wrap the meat in aluminum foil and let it rest for 5 minutes.
27. 27. Remove the meat from the foil and let it cool for another 5 minutes.
28. 28. Slice the roast beef thinly.
29. 29. Distribute the vegetable mixture over the salad.
30. 30. Top the salad with the roast beef slices.

Nutrition per serving

• kcal: 470
• Protein: 50 g · Fett/Fat: 24 g · Carbs: 13 g