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🍽️ Tender Roast Beef with Oven Potatoes and Arugula

493 kcal · 30 min · 4 servings

Ingredients

• 800 g Roast Beef (trimmed and ready for cooking)
• Sea salt
• Pepper (from the mill)
• 2 tbsp Vegetable oil
• 600 g mostly waxy potatoes
• 2 tbsp Olive oil
• 150 g Arugula
• 20 g Parmesan shavings
• 2 tbsp Balsamic vinegar

Instructions

1. 1. Preheat the oven to 140 degrees. Set the heating function to top and bottom heat.
2. 2. Rinse the roast beef briefly under running water. Pat it completely dry with a kitchen towel.
3. 3. Season the meat generously with salt and pepper.
4. 4. Heat oil in a frying pan. Sear the roast beef on all sides until it has a brown crust.
5. 5. Remove the meat from the pan. Place it on a wire rack set over a drip tray.
6. 6. Put the meat into the preheated oven. Bake it for about 40 to 50 minutes. The time depends on the thickness and the desired doneness.
7. 7. Check the core temperature. For a pink center, the thermometer should show about 55 degrees.
8. 8. Remove the meat from the oven. Let it cool completely on the rack.
9. 9. Wrap the cooled meat in cling film. Place it in the refrigerator until it is completely cold.
10. 10. Turn the oven up to 200 degrees top and bottom heat.
11. 11. Wash the potatoes thoroughly under running water.
12. 12. Grease a baking sheet with some oil. Place the potatoes on it.
13. 13. Drizzle the potatoes with oil and sprinkle salt over them.
14. 14. Bake the potatoes in the oven for about 40 minutes.
15. 15. Wash the arugula under cold water. Spin it dry or pat it off.
16. 16. Place the arugula on the plates. Distribute the oven potatoes on top.
17. 17. Slice the roast beef thinly.
18. 18. Place the meat slices on the arugula.
19. 19. Sprinkle the meat with parmesan shavings.
20. 20. Drizzle the dish with balsamic vinegar. Serve immediately.

Nutrition per serving

• kcal: 493
• Protein: 50 g · Fett/Fat: 21 g · Carbs: 25 g