Roast Beef with Green Herb Sauce and Vegetables

Ingredients

• 2 handfuls of fresh herbs (e.g., sage, parsley, chives, tarragon, pimpinella, sorrel)
• 2 Garlic cloves
• 2 tbsp ground almond kernels
• 1 tsp grated organic lemon zest
• 100 ml olive oil
• 3 tbsp freshly grated Parmesan
• fine sea salt
• pepper from grinder
• 1 tsp chopped parsley (for garnish)

Instructions

1. 1.

   Preheat the oven to 140°C with convection heat.

2. 2.

   Pat the roast beef dry, remove fat and silver skin, season with salt and pepper. Brown it all over in hot oil, then remove from pan. Brush the meat with mustard, top with rosemary, tie as desired, place on a rack in the oven (with the fat pan underneath) and cook for about 50 minutes depending on thickness and desired doneness (target internal temperature pink: ~55°C).

3. 3.

   For the vegetables, peel potatoes, sweet potatoes, and carrots and cut into equal pieces. Peel and halve or quarter shallots. In a large skillet, brown them in hot oil for about 10 minutes. Add peeled garlic cloves pressed into the pan. Season the vegetables, transfer to the oven fat pan, and place under the roast beef to finish cooking together.

4. 4.

   For the sauce, rinse herbs, shake dry, pick off stems, and roughly chop. Peel and chop garlic. Blend almonds, lemon zest, and herbs, letting oil flow through, then mix in. Stir in parmesan and season with salt and pepper.

5. 5.

   Remove the meat from the oven, let it rest wrapped in foil for a few minutes. If needed, raise oven temperature to 220°C and finish cooking vegetables until firm. Slice the roast beef, serve with sauce, and top vegetables with parsley garnish.