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🍽️ Juicy Roast Beef with Crispy Potato Sticks and Green Beans

673 kcal · 30 min · 4 servings

Ingredients

• 800 g firm-cooking potatoes
• sea salt
• 4 tbsp vegetable oil
• 800 g flat beef tenderloin (trimmed)
• salt
• pepper (from the mill)
• 800 g green beans
• 1 clove garlic
• 50 g almond kernels (peeled)
• 2 tbsp butter

Instructions

1. 1. Preheat the oven to 160 degrees Celsius fan-assisted.
2. 2. Peel the potatoes and cut them into sticks.
3. 3. Line a baking tray with baking paper and spread the potato sticks out.
4. 4. Season the potatoes with salt and drizzle with 2 tablespoons of oil.
5. 5. Bake the potatoes in the oven for about 35 minutes until golden brown.
6. 6. Wash the meat and pat it dry with a kitchen towel.
7. 7. Season the meat with salt and pepper.
8. 8. Heat the remaining oil in a hot pan.
9. 9. Sear the meat on all sides.
10. 10. Place the meat in the oven with the potatoes.
11. 11. Cook the meat together with the potatoes for about 30 minutes.
12. 12. Turn the meat and potatoes once during the cooking time.
13. 13. Wash the green beans and trim the ends.
14. 14. Boil the beans in salted water for about 6 minutes until al dente.
15. 15. Peel the garlic and chop it finely.
16. 16. Chop the almonds coarsely.
17. 17. Sauté the garlic and almonds in hot butter.
18. 18. Drain the beans and add them to the pan.
19. 19. Toss the beans briefly in the butter.
20. 20. Season the beans with salt to taste.
21. 21. Plate the potatoes and green beans.
22. 22. Slice the meat.
23. 23. Place the meat slices on top of the vegetables.
24. 24. Serve the dish immediately.

Nutrition per serving

• kcal: 673
• Protein: 54 g · Fett/Fat: 31 g · Carbs: 43 g