← All recipes

🍽️ Roastbeef with Roasted Potatoes and Beetroot

748 kcal · 30 min · 4 servings

Roastbeef with Roasted Potatoes and Beetroot Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Wash the roast beef and pat it dry with a kitchen towel.
  3. 3. Trim off any excess fat from the meat if necessary.
  4. 4. Heat two tablespoons of oil in a pan over high heat.
  5. 5. Sear the roast beef for about five minutes on all sides until golden brown.
  6. 6. Season the meat with salt and pepper.
  7. 7. Place the roast beef into a baking dish.
  8. 8. Leave the pan unwashed for now.
  9. 9. Cook the roast beef in the oven for about 30 to 40 minutes.
  10. 10. Wash the potatoes and the beetroot thoroughly.
  11. 11. Cut the potatoes and the beetroot into wedges, keeping the skin on.
  12. 12. Wash the rosemary and shake it dry.
  13. 13. Line a baking tray with baking paper.
  14. 14. Place the potatoes, the beetroot, and the rosemary on the tray.
  15. 15. Toss the vegetables with two tablespoons of oil, salt, and pepper.
  16. 16. Place the baking tray in the oven as well.
  17. 17. Roast the vegetables for about 30 minutes.
  18. 18. Reheat the unwashed pan with one tablespoon of oil over high heat.
  19. 19. Pat the capers dry on kitchen paper.
  20. 20. Fry the capers in the hot oil for about two minutes.
  21. 21. Remove the capers from the pan.
  22. 22. Let the capers drain on kitchen paper.
  23. 23. Put one tablespoon of mustard into a bowl.
  24. 24. Add one tablespoon of sweet mustard.
  25. 25. Add two tablespoons of oil to the bowl.
  26. 26. Add two tablespoons of caper liquid to the bowl.
  27. 27. Whisk the ingredients for the sauce well together.
  28. 28. Season the sauce with salt and pepper to taste.
  29. 29. Take the roast beef out of the oven.
  30. 30. Slice the roast beef.
  31. 31. Stir in some meat juices from the baking dish into the sauce if desired.
  32. 32. Divide the roast beef, roasted potatoes, and beetroot among plates.
  33. 33. Serve the dish with the capers and mustard sauce.
  34. 34. Enjoy your meal!
  35. 35. Tip: Use a kitchen thermometer to determine the doneness of the roast beef.
  36. 36. For rare, the core temperature should be between 45 and 51 degrees Celsius.
  37. 37. For medium rare, the ideal temperature is between 52 and 55 degrees Celsius.
  38. 38. For medium, the temperature is 56 to 58 degrees Celsius.
  39. 39. For well done, the temperature should be 60 degrees Celsius.

Nutrition per serving