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🍽️ Juicy roast beef with fresh herb sauce and roasted vegetables

296 kcal · 30 min · 4 servings

Ingredients

• 2 handfuls fresh herbs (e.g. sage, parsley, chives, tarragon, burnet, sorrel)
• 2 garlic cloves
• 2 tbsp ground almond kernels
• 1 pinch grated organic lemon zest
• 100 ml olive oil
• 3 tbsp freshly grated Parmesan
• fine sea salt
• pepper (from the mill)
• 1 tsp chopped parsley (for sprinkling)

Instructions

1. 1. Preheat the oven to 140 degrees Celsius using the top and bottom heat setting.
2. 2. Rinse the roast beef under running water and pat it dry with kitchen paper.
3. 3. Remove visible fat and tough sinews from the meat.
4. 4. Season the meat generously with salt and pepper on all sides.
5. 5. Heat oil in a frying pan and sear the meat on all sides until it forms a brown crust.
6. 6. Remove the meat from the pan and place it on a plate.
7. 7. Brush the outside of the meat thinly with mustard.
8. 8. Place rosemary sprigs on top of the meat.
9. 9. Tie the meat with kitchen twine to hold its shape.
10. 10. Place the meat on a wire rack and slide a roasting pan underneath into the oven.
11. 11. Roast the meat for about 50 minutes depending on thickness and desired doneness. The inside should be pink with a core temperature of approx. 55 degrees Celsius.
12. 12. Peel the potatoes, sweet potatoes, and carrots.
13. 13. Cut the root vegetables into evenly sized pieces.
14. 14. Peel the shallots and halve or quarter them.
15. 15. Fry the vegetables in a large pan in hot oil for about 10 minutes until golden brown.
16. 16. Peel the garlic and press it directly into the vegetables.
17. 17. Season the vegetables to taste.
18. 18. Place the vegetables in the roasting pan under the roast beef and slide it into the oven to cook together.
19. 19. Rinse the herbs for the sauce and shake them dry.
20. 20. Pluck the leaves from the stems and chop the herbs roughly.
21. 21. Peel the garlic for the sauce and chop it finely.
22. 22. Place the herbs, garlic, almonds, and lemon zest into a blender.
23. 23. Blend the ingredients while slowly streaming in the oil until a creamy sauce forms.
24. 24. Stir the grated parmesan into the sauce.
25. 25. Season the sauce with salt and pepper to taste.
26. 26. Remove the roast beef from the oven.
27. 27. Wrap the meat in aluminum foil and let it rest for a few minutes.
28. 28. Increase the oven temperature to 220 degrees if the vegetables are not yet done.
29. 29. Finish roasting the vegetables until they are tender but still firm.
30. 30. Slice the roast beef.
31. 31. Season the meat slices with salt and pepper.
32. 32. Serve the roast beef with the green sauce.
33. 33. Sprinkle the vegetables with fresh parsley and serve alongside.

Nutrition per serving

• kcal: 296
• Protein: 5 g · Fett/Fat: 30 g · Carbs: 2 g