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🍽️ Juicy Roastbeef with Creamy Zucchini and Feta Gratin

727 kcal · 30 min · 4 servings

Ingredients

• 700 g zucchini
• 5 spring onions
• 130 g floury potatoes
• salt
• pepper
• nutmeg (freshly grated)
• butter (for the dish)
• 150 g feta cheese
• 200 g whipping cream
• 1 tbsp pine nuts
• 1 kg roast beef (with a thin layer of fat)
• salt
• pepper
• 1 tsp medium-hot mustard
• 1 tbsp vegetable oil

Instructions

1. 1. Wash the zucchini thoroughly and cut it into thin matchsticks (julienne).
2. 2. Trim the spring onions, wash them, and slice them into thin rings.
3. 3. Peel the potatoes and grate them coarsely.
4. 4. Place the zucchini, spring onions, and grated potatoes into a large bowl.
5. 5. Season the vegetable mixture with salt, pepper, and grated nutmeg.
6. 6. Grease four small molds or ramekins thoroughly with butter.
7. 7. Divide the zucchini mixture evenly among the greased molds.
8. 8. Crumble the feta cheese over the zucchini mixture in each mold.
9. 9. Pour exactly 50 milliliters of cream into each mold.
10. 10. Sprinkle pine nuts evenly over all the molds.
11. 11. Pat the roast beef dry with kitchen paper.
12. 12. Remove any visible skin and sinew from the meat side of the roast beef.
13. 13. Score the fat layer on top of the meat in a diamond pattern.
14. 14. Be careful to cut only into the fat and not deep into the meat.
15. 15. Season the roast beef with salt all over.
16. 16. Pepper the roast beef only on the meat side.
17. 17. Coat the roast beef completely with mustard.
18. 18. Heat a shallow roasting pan on the stovetop.
19. 19. Add oil to the hot roasting pan.
20. 20. Place the roast beef in the hot oil with the fat side facing down.
21. 21. Sear the roast beef on medium heat for 4 to 6 minutes until golden brown.
22. 22. Turn the roast beef over to the other side.
23. 23. Insert an oven thermometer into the thickest part of the meat.
24. 24. Preheat the oven to 160 degrees Celsius (convection mode).
25. 25. Place the roast beef on a baking sheet in the lower third of the oven.
26. 26. Place the molds with the zucchini gratin on the rack in the upper third of the oven.
27. 27. Roast the roast beef in the oven for about 30 minutes.
28. 28. Check the core temperature of the meat with the thermometer.
29. 29. Remove the roast beef from the oven as soon as the desired core temperature is reached.
30. 30. Let the zucchini gratin cook in the oven for about 25 minutes.
31. 31. Wrap the roast beef tightly in aluminum foil.
32. 32. Let the meat rest in the foil for 10 minutes.
33. 33. Slice the roast beef thinly across the grain.
34. 34. Moisten the meat slices with some of the pan juices.
35. 35. Place the meat on pre-warmed plates.
36. 36. Serve the finished zucchini gratin next to the meat on the plate.

Nutrition per serving

• kcal: 727
• Protein: 69 g · Fett/Fat: 44 g · Carbs: 13 g