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🍽️ Roast beef with vegetable strips and potatoes

651 kcal · 30 min · 4 servings

Ingredients

• 1 bunch soup vegetables
• 1 onion
• 700 g roast beef (kitchen-ready, boneless)
• salt
• pepper (from the mill)
• 2 tbsp vegetable oil
• 1 tbsp tomato paste
• 100 ml dry red wine
• 250 ml beef stock
• 1 sprig rosemary
• 3 sprigs thyme
• 600 g waxy potatoes
• 2 carrots
• 2 yellow turnips
• 0.5 celeriac
• 2 tbsp ghee
• 1 tsp dried marjoram
• 2 tbsp butter
• parsley (for garnish)

Instructions

1. 1. Preheat the oven to 150 degrees Celsius with top and bottom heat.
2. 2. Peel the onions and cut them into rough chunks.
3. 3. Wash the meat and pat it dry with a kitchen towel.
4. 4. Season the meat with salt and pepper.
5. 5. Heat oil in a casserole dish and sear the meat on all sides.
6. 6. Remove the meat from the casserole dish and set it aside.
7. 7. Peel the carrots, turnips, and celery.
8. 8. Wash the peeled vegetables and cut them into fine julienne strips.
9. 9. Blanch the vegetable strips briefly in boiling salted water.
10. 10. Drain the vegetables and shock them under cold water.
11. 11. Let the vegetables drain well.
12. 12. Wash the potatoes thoroughly.
13. 13. Boil the potatoes in salted water for about 25 minutes until tender.
14. 14. Drain the potatoes and shock them under cold water.
15. 15. Let the potatoes drain and peel them.
16. 16. Slice the peeled potatoes into thin rounds.
17. 17. Sauté the vegetables in the casserole dish.
18. 18. Stir the tomato paste into the vegetables.
19. 19. Deglaze the mixture with wine.
20. 20. Add the meat stock.
21. 21. Place the meat back into the casserole dish.
22. 22. Add the herbs.
23. 23. Place the casserole dish in the preheated oven.
24. 24. Roast the meat for about 45 minutes until pink, depending on thickness.
25. 25. Melt clarified butter in a hot pan.
26. 26. Fry the potato slices until golden brown, shaking the pan occasionally.
27. 27. Season the potatoes with salt, pepper, and marjoram.
28. 28. Melt butter in a separate pan.
29. 29. Toss the vegetable strips in the butter.
30. 30. Season the vegetable strips with salt and pepper.
31. 31. Remove the meat from the sauce.
32. 32. Let the meat rest briefly.
33. 33. Strain the sauce through a sieve.
34. 34. Reduce the sauce further if desired.
35. 35. Season the sauce with salt and pepper to taste.
36. 36. Slice the meat into thin strips.
37. 37. Warm the plates.
38. 38. Place the potatoes in the center of the plates.
39. 39. Place the meat slices on top of the potatoes.
40. 40. Drizzle the meat with the sauce.
41. 41. Garnish the dish with the vegetable strips and parsley leaves.
42. 42. Serve the roast beef hot.

Nutrition per serving

• kcal: 651
• Protein: 46 g · Fett/Fat: 32 g · Carbs: 40 g