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🍽️ Roast with Vegetables

433 kcal · 30 min · 4 servings

Ingredients

• 4 pieces Roast beef (Roast beef, approx. 180 g each)
• 2 tbsp Oil
• 1 bunch Soup vegetables (chopped small)
• 1 tbsp Tomato paste
• 300 ml clear beef broth
• 125 g Crème fraîche
• 1 tbsp Tarragon mustard
• Salt
• Pepper (from the mill)
• 1 tbsp freshly chopped tarragon leaves

Instructions

1. 1. Season the meat with salt and pepper.
2. 2. Heat oil in a pan.
3. 3. Sear the meat in the hot oil on both sides for a short time.
4. 4. Remove the meat from the pan.
5. 5. Keep the meat warm in the oven at 80 degrees.
6. 6. Roast the prepared vegetables in the pan drippings.
7. 7. Add the tomato paste.
8. 8. Season the mixture with salt and pepper.
9. 9. Pour in the broth.
10. 10. Simmer the vegetables covered for about 10 minutes until soft.
11. 11. Stir the crème fraîche into the sauce.
12. 12. Stir the mustard into the sauce.
13. 13. Warm the roast in the sauce.
14. 14. Make sure the sauce does not boil.
15. 15. Sprinkle the roast with tarragon.
16. 16. Serve the dish.

Nutrition per serving

• kcal: 433
• Protein: 49 g · Fett/Fat: 23 g · Carbs: 8 g