Herb Roast Beef with Sides

Ingredients

• 1 kg roastbeef
• 1 bundle Basilikum
• 1 bundle Majoran
• 0.5 bundle Thymian
• 2 Knoblauchzehen
• 4 EL Pflanzenöl
• 2 Knollen Kohlrabi
• 2 EL Butter
• 250 g butter
• 2 Eigelbe
• 4 EL Weißwein
• Zitronen
• 500 g festkochende Kartoffeln
• 250 g Schlagsahne
• 50 g Parmesan

Instructions

1. 1.

   Peel and wash potatoes, cut into thin slices. Grease a fireproof dish, arrange the potato slices in four rosettes like roof tiles. Drizzle with cream, top with butter flakes, and sprinkle with parmesan. Bake in the oven at 180°C for 50 minutes.

2. 2.

   Wash the meat and pat dry. Wash and finely chop the herbs. Peel garlic, press it, mix with 4 EL oil, salt, pepper. Brush a large piece of foil with remaining oil, place the meat on it, spread the herb mixture thickly over the meat. Seal the foil well and roast the beef in the oven at 250°C for 30 minutes. Turn off the stove and let the meat rest in the oven for another 30 minutes. For the sauce, bring butter to a boil, skim off foam. Beat egg yolks with white wine in a metal bowl over a water bath until frothy, slowly whisk in butter drops. Season with lemon juice, salt, pepper. Peel kohlrabi, slice into rounds and blanch in boiling salted water for 8 minutes, drain well and cut into sticks. Heat butter and cook the kohlrabi sticks for 4 minutes. Slice roast beef, pour sauce over it, serve with potato rosettes and kohlrabi.