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🍽️ Juicy Roast Beef with Mustard Crust and Roasted Vegetables

468 kcal · 30 min · 4 servings

Ingredients

• 800 g beef fillet (from the middle piece)
• salt
• pepper
• 3 tbsp vegetable oil
• 2 tbsp grainy mustard
• 8 shallots
• 400 g peas (frozen)
• 2 tbsp butter
• 1 dash lemon juice
• chervil (for garnish)

Instructions

1. 1. Preheat the oven to 160 degrees Celsius using the top and bottom heat setting.
2. 2. Rinse the meat briefly and then pat it completely dry with kitchen paper.
3. 3. Season the meat evenly with salt and pepper.
4. 4. Heat 1 tablespoon of oil in a pan until it is hot.
5. 5. Sear the meat on all sides until it is brown.
6. 6. Remove the meat from the pan and place it in a baking dish.
7. 7. Coat the entire meat all around with mustard.
8. 8. Place the baking dish in the oven and roast the beef for about 45 minutes.
9. 9. Turn the meat repeatedly during cooking to ensure even roasting.
10. 10. Watch the core temperature: For pink meat, aim for approximately 55 degrees Celsius.
11. 11. Peel the shallots and cut them into wedges.
12. 12. After about 20 minutes of cooking time, arrange the shallots around the meat in the dish.
13. 13. Drizzle the shallots with the remaining oil.
14. 14. Season the shallots with salt and pepper as well.
15. 15. Melt butter in a separate pan.
16. 16. Sauté the peas in the hot butter for about 5 minutes.
17. 17. Finish the peas with lemon juice and a little salt.
18. 18. Remove the roast beef from the oven and cut it into bite-sized pieces.
19. 19. Spread the peas onto the plates.
20. 20. Place the meat pieces and the sautéed shallots on top of the peas.
21. 21. Garnish the dish with fresh chervil and serve immediately.

Nutrition per serving

• kcal: 468
• Protein: 51 g · Fett/Fat: 23 g · Carbs: 15 g