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🍽️ Juicy Roast Beef with Herb Crust and Tomato Bean Stew

534 kcal · 30 min · 4 servings

Juicy Roast Beef with Herb Crust and Tomato Bean Stew Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the roast beef under cold water and pat it completely dry with kitchen paper.
  2. 2. Season the meat generously with salt and black pepper.
  3. 3. Heat oil in a frying pan and sear the roast beef on both sides until it forms a brown crust.
  4. 4. Place the meat on a rack and put a drip pan directly underneath it into the oven.
  5. 5. Cook the roast beef in the preheated oven at 140 degrees Celsius for about 30 minutes.
  6. 6. Wash the fresh herbs and shake off excess water.
  7. 7. Pluck the leaves from the stems and chop them finely.
  8. 8. Mix the butter with the breadcrumbs and the egg yolk to form a smooth paste.
  9. 9. Fold the chopped herbs into the butter mixture.
  10. 10. Take the roast beef out of the oven and spread the herb mixture evenly over it.
  11. 11. Press the herb crust firmly onto the meat.
  12. 12. Put the meat back in the oven and cook for another 10 to 15 minutes until it is pink inside.
  13. 13. Remove the roast beef and cover it with aluminum foil to let it rest.
  14. 14. Put the white beans in a sieve, rinse them, and let them drain well.
  15. 15. Wash the cherry tomatoes thoroughly.
  16. 16. Peel the garlic and chop it finely.
  17. 17. Sauté the garlic in olive oil until fragrant.
  18. 18. Stir in the tomato paste and the fresh tomatoes with the garlic.
  19. 19. Add the drained beans to the pan.
  20. 20. Pour in some water and stir in the chopped dried tomatoes.
  21. 21. Let the vegetables simmer for about 5 to 6 minutes.
  22. 22. Season the bean stew with salt, a pinch of sugar, and pepper.
  23. 23. Slice the roast beef into thin slices.
  24. 24. Serve the meat slices together with the bean stew and the pudding.

Nutrition per serving