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🍽️ Herb Roast Beef with Smashed Potatoes and Roasted Tomatoes

634 kcal · 30 min · 4 servings

Ingredients

• Roast beef, raw whole piece 1 kg
• Rosemary, fresh 10 g
• Garlic cloves 1 pc
• Oil 3 tbsp
• Salt pinch
• Pepper, black ground pinch
• Mustard 2 tbsp
• Small potatoes, mostly waxy 1 kg
• Cherry tomatoes 500 g
• Parsley, fresh 40 g
• Olive oil 2 tbsp
• Herbs of Provence, dried pinch
• Honey 2 tsp

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Rinse the roast beef under running water.
3. 3. Pat the meat completely dry with a kitchen towel.
4. 4. Trim off any excess fat from the meat if necessary.
5. 5. Wash the rosemary sprigs and shake them dry.
6. 6. Crush the garlic cloves flat using the broad side of a knife.
7. 7. Heat oil in a large pan over high heat.
8. 8. Place the roast beef into the hot pan.
9. 9. Add the rosemary and garlic to the pan.
10. 10. Sear the meat for about five minutes on all sides until golden brown.
11. 11. Season the roast beef generously with salt and pepper.
12. 12. Coat the entire meat all over with mustard.
13. 13. Place the meat along with the rosemary and garlic into a baking dish.
14. 14. Cook the roast beef in the oven for about 30 to 45 minutes.
15. 15. Wash the potatoes thoroughly.
16. 16. Place the potatoes in a pot and cover them with water.
17. 17. Add some salt to the cooking water.
18. 18. Boil the potatoes for about 15 minutes until tender.
19. 19. Wash the tomatoes.
20. 20. Wash the parsley and shake it dry.
21. 21. Pluck the parsley leaves from the stems.
22. 22. Chop the parsley leaves finely.
23. 23. Drain the cooking water from the potatoes.
24. 24. Place the potatoes on a baking sheet.
25. 25. Gently flatten the potatoes using a utensil.
26. 26. Ensure the potatoes split open but stay together.
27. 27. Drizzle olive oil over the smashed potatoes.
28. 28. Season the potatoes with salt, pepper, and Herbs de Provence.
29. 29. Arrange the tomatoes on the same baking sheet.
30. 30. Drizzle honey over the tomatoes and potatoes.
31. 31. Place the baking sheet in the oven for about 20 minutes.
32. 32. Take the roast beef out of the oven.
33. 33. Roll the roast beef in the prepared parsley.
34. 34. Take the smashed potatoes and roasted tomatoes out of the oven.
35. 35. Serve the roast beef together with the sides on plates.

Nutrition per serving

• kcal: 634
• Protein: 43 g · Fett/Fat: 34 g · Carbs: 40 g