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🍽️ Roast beef with parmesan crisps and arugula

585 kcal · 30 min · 4 servings

Ingredients

• 150 g freshly grated Parmesan
• 2 tomatoes
• 1 yellow bell pepper
• 1 mild chili
• 1 shallot
• 1 clove of garlic
• 1 tbsp olive oil
• 1 tbsp finely chopped basil
• salt
• lemon juice
• 800 g roast beef
• salt
• pepper (from the mill)
• 1 tbsp ghee
• 1 handful arugula
• salt
• 1 pinch sugar
• pepper (from the mill)
• 2 tbsp white balsamic vinegar
• 4 tbsp olive oil

Instructions

1. 1. Preheat the oven to 200 degrees Celsius fan setting.
2. 2. Line a baking tray with baking paper.
3. 3. Place a round cookie cutter with about 10 centimeters diameter on the tray.
4. 4. Fill the cutter thinly and evenly with grated parmesan.
5. 5. Carefully remove the cutter.
6. 6. Repeat the process until the parmesan is used up.
7. 7. Put the tray in the hot oven for about 5 minutes.
8. 8. Take the crisps out as soon as the cheese has melted, bubbles vigorously, and is lightly golden brown.
9. 9. Let the parmesan crisps cool down for a short while.
10. 10. Carefully loosen the crisps from the baking paper.
11. 11. Place them on a wire rack and let them cool completely until they are firm and crispy.
12. 12. Wash the tomatoes under running water.
13. 13. Pour boiling water over the tomatoes briefly.
14. 14. Shock them immediately with cold water.
15. 15. Peel the skin off the tomatoes.
16. 16. Cut the tomatoes in half.
17. 17. Remove the inside with the seeds.
18. 18. Cut the firm flesh into small cubes.
19. 19. Wash the bell pepper.
20. 20. Cut the bell pepper in half.
21. 21. Remove the inside with the seeds.
22. 22. Cut the bell pepper into small cubes.
23. 23. Wash the chili pepper.
24. 24. Finely chop the chili pepper.
25. 25. Peel the shallot.
26. 26. Peel the garlic clove.
27. 27. Finely dice the shallot and garlic.
28. 28. Heat olive oil in a pan.
29. 29. Sauté the shallot and garlic in the oil.
30. 30. Add the tomato cubes, pepper cubes, and chili to the pan.
31. 31. Let the vegetables sweat for a short while.
32. 32. Pour two tablespoons of water into the pan.
33. 33. Let the sauce simmer for 10 minutes.
34. 34. Remove the pan from the heat.
35. 35. Fold fresh basil into the sauce.
36. 36. Season the sauce with salt and lemon juice.
37. 37. Wash the roast beef under running water.
38. 38. Pat the meat dry with kitchen paper.
39. 39. Salt the roast beef generously.
40. 40. Pepper the roast beef generously.
41. 41. Heat ghee in a very hot, oven-safe pan.
42. 42. Sear the roast beef on each side until brown.
43. 43. Place the pan in the oven.
44. 44. Cook the meat at 140 degrees for 45 to 60 minutes.
45. 45. Wash the arugula under running water.
46. 46. Remove picked leaves or damaged parts.
47. 47. Remove hard stems, if present.
48. 48. Put salt, pepper, sugar, vinegar, and olive oil into a bowl.
49. 49. Whisk the ingredients together to make a dressing.
50. 50. Add the dressing to the arugula.
51. 51. Toss the arugula so it is evenly coated.
52. 52. Take the roast beef out of the oven.
53. 53. Let the meat rest for a short while.
54. 54. Slice the roast beef.
55. 55. Distribute the meat slices onto plates.
56. 56. Pour the tomato-pepper sauce over the meat.
57. 57. Place the arugula next to the meat.
58. 58. Garnish the dish with the parmesan crisps.
59. 59. Serve the roast beef immediately.

Nutrition per serving

• kcal: 585
• Protein: 58 g · Fett/Fat: 37 g · Carbs: 5 g