Mustard-Crusted Roast with Vegetables and Roasted Potatoes

Ingredients

• 2 onions
• 4 tbsp butter
• 4 beef tenderloin steaks (180 g each)
• Pepper (freshly ground)
• Salt
• 1 egg
• 3 tbsp whole grain breadcrumbs
• 1 tbsp grated Bergkäse cheese
• 4 tbsp medium sharp mustard
• 1 tsp tomato paste
• 250 ml heavy cream (at least 30% fat)
• 600 g boiled potatoes
• 5 carrots
• 6 Spring Onions

Instructions

1. 1.

   Peel and finely dice the onions, then sauté in 2 tsp butter over medium heat until translucent; let cool. Season steaks with pepper and sear each side for about 2 minutes over high heat in 1 tbsp butter, season with salt, and place on a baking sheet. Mix egg with onions, breadcrumbs, cheese, and half the mustard; brush meat slices with this mixture. Bake at 220 °C (200 °C fan‑forced) for 5–7 minutes until golden brown.

2. 2.

   Stir remaining mustard with roast fat and tomato paste, pour in cream, bring to a boil, then reduce heat and let thicken into a silky sauce.

3. 3.

   Meanwhile, sauté boiled potatoes in 1 tbsp butter over medium heat until golden all around. Slice carrots lengthwise into sticks; trim and chop spring onions into long pieces. Blanch carrots in boiling salted water for 4 minutes, add spring onions and blanch for another 2–3 minutes. Drain and set aside. Melt remaining butter in a pan and toss the vegetables briefly. Season with salt and pepper. Plate roast with potatoes and vegetables, drizzle sauce over, and sprinkle generously with coarse‑ground pepper. Serve immediately.