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🥗 Juicy Roastbeef with Grilled Fruit Salad

537 kcal · 30 min · 4 servings

Ingredients

• 1 kg Roast Beef
• 2 tbsp vegetable oil
• 1 tbsp hot mustard
• 1 tsp coriander seeds
• 1 tsp peppercorns
• 1 tsp dried thyme
• salt
• 300 g mixed leaf salad (e.g. oak leaf, frisée; lollo rosso)
• 4 figs
• 1 peach
• olive oil
• 100 g ham (e.g. Parma ham)
• 4 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 1 pinch sugar
• salt
• pepper (from a mill)

Instructions

1. 1. Preheat the oven to 140 degrees Celsius. Set the heating function to top and bottom heat.
2. 2. Rinse the roast beef briefly and pat it completely dry with kitchen paper.
3. 3. Heat oil in a large pan and sear the meat on all sides until brown.
4. 4. Remove the meat from the pan and set it aside.
5. 5. Coat the entire roast beef evenly with mustard.
6. 6. Crush coriander seeds and pepper in a mortar until finely powdered.
7. 7. Finely chop the thyme and mix it with the spice powder and about one teaspoon of salt.
8. 8. Rub the meat all over generously with this spice mixture.
9. 9. Place the meat on a grill rack. Place a drip pan underneath to catch rising fat drops.
10. 10. Put the meat into the preheated oven.
11. 11. Roast the meat for about 35 to 50 minutes. The exact time depends on the thickness of the meat and your desired level of doneness.
12. 12. Check the core temperature. For a pink center, the thermometer should show about 55 degrees Celsius.
13. 13. Wash the leaf salad thoroughly and spin it dry.
14. 14. Remove hard stems or wilted green parts from the salad.
15. 15. Tear the salad leaves into bite-sized pieces.
16. 16. Cut the figs in half lengthwise.
17. 17. Wash the peach and rub it dry.
18. 18. Cut the peach into quarters and remove the pit.
19. 19. Brush a grill pan thinly with oil.
20. 20. Place the fig halves and peach quarters in the hot grill pan.
21. 21. Grill the fruit for 4 to 5 minutes until it has grill marks.
22. 22. Remove the roast beef from the oven and let it rest briefly before slicing.
23. 23. Arrange the leaf salad, grilled fruits, and ham on plates or a large platter.
24. 24. Whisk vinegar and lemon juice together in a small bowl.
25. 25. Add 5 to 6 tablespoons of oil and whisk the mixture into a dressing.
26. 26. Season the dressing with sugar, salt, and pepper to taste.
27. 27. Drizzle the dressing evenly over the salad.
28. 28. Slice the roast beef into thin slices.
29. 29. Place the meat slices next to the salad and serve the dish.

Nutrition per serving

• kcal: 537
• Protein: 64 g · Fett/Fat: 25 g · Carbs: 13 g