← All recipes

🍽️ Juicy Roast Beef with Creamy Potato Mash and Fresh Tomato Salad

685 kcal · 30 min · 4 servings

Ingredients

• Beef rump steaks 600 g
• Vine tomatoes 4 pcs
• Parsley, fresh 15 g
• Chives, fresh 15 g
• Organic limes 1 pc
• Olive oil 1 tbsp
• Salt 1 tbsp
• Pepper, black ground pinch
• Potatoes, floury 500 g
• Parmesan 50 g
• Oil 1 tbsp
• Milk 150 ml
• Sugar pinch
• Vegetable broth 250 ml

Instructions

1. 1. Take the meat out of the refrigerator and let it come to room temperature.
2. 2. Wash the tomatoes thoroughly.
3. 3. Cut the tomatoes into quarters and remove the hard stems.
4. 4. Cut each tomato quarter into 2 to 3 smaller pieces.
5. 5. Wash the parsley and the chives.
6. 6. Dry the herbs with a kitchen towel.
7. 7. Pluck the parsley leaves from the stems and chop them finely.
8. 8. Slice the chives into thin rings.
9. 9. Cut the lime in half.
10. 10. Squeeze the juice from the lime.
11. 11. Put 1 teaspoon of lime juice into a bowl.
12. 12. Add the tomato pieces, the chopped herbs, olive oil, salt, and pepper to the bowl.
13. 13. Mix everything well together.
14. 14. Set the bowl with the salad aside.
15. 15. Peel the potatoes.
16. 16. Wash the peeled potatoes.
17. 17. Cut the potatoes into coarse cubes.
18. 18. Put the potato cubes into a pot.
19. 19. Fill the pot with salted water.
20. 20. Bring the water to a boil.
21. 21. Reduce the heat to medium.
22. 22. Cover the pot.
23. 23. Cook the potatoes for about 20 to 25 minutes until they are soft.
24. 24. Grate the Parmesan finely while the potatoes are cooking.
25. 25. Heat oil in a skillet over high heat.
26. 26. Rinse the steaks briefly.
27. 27. Pat the steaks dry with kitchen paper.
28. 28. Season the steaks with salt.
29. 29. Sear the steaks in the hot oil for about 1 minute on each side.
30. 30. Season the steaks with pepper after searing.
31. 31. Wrap the steaks in aluminum foil.
32. 32. Let the steaks rest in the foil for about 8 to 10 minutes.
33. 33. Drain the cooking water from the potatoes.
34. 34. Let the potatoes steam off briefly in the pot.
35. 35. Add milk, butter, and the grated Parmesan to the potatoes.
36. 36. Mash the potatoes with a potato masher or a hand mixer with whisk attachment into a creamy mash.
37. 37. Season the mash with grated nutmeg and salt.
38. 38. Season the tomato salad with salt, pepper, and a pinch of sugar.
39. 39. Take the steaks out of the aluminum foil.
40. 40. Serve the meat on plates.
41. 41. Add the mashed potatoes and the tomato salad.
42. 42. Bon appétit!

Nutrition per serving

• kcal: 685
• Protein: 46 g · Fett/Fat: 34 g · Carbs: 63 g