Roast Beef with Herb Crust and Bean Vegetable

Ingredients

• 2 kg roast beef (trimmed)
• 2 tbsp oil
• 1 bundle parsley
• 1 bundle Tarragon
• 2 rosemary sprigs
• 1 bundle thyme
• 100 g butter
• 4 Tbsp breadcrumbs
• 2 egg yolks
• 400 g white beans (canned)
• 400 g cherry tomatoes
• 1 Garlic clove
• 1 tbsp Tomato Paste
• 2 tbsp olive oil
• Salt
• pepper (ground)
• a pinch sugar

Instructions

1. 1.

   Wash the roast beef, pat dry, season with salt and pepper. Then sear it on both sides in hot oil and cook on a rack in a preheated oven (with a fat pan underneath) at 140°C for about 30 minutes.

2. 2.

   Wash the herbs, shake off excess water, pluck leaves and finely chop. Mix butter with breadcrumbs and egg yolks, then add the herbs and knead into a smooth paste. Remove the roast beef from the oven, spread the herb mixture on top, press down and cook for another 10-15 minutes until pink inside. Take out of the oven and let rest covered with foil.

3. 3.

   For the bean vegetable, place white beans in a sieve, rinse and drain. Then wash cherry tomatoes, peel garlic and finely chop.

4. 4.

   Sauté garlic in olive oil. Add tomato paste and tomatoes, then add beans. Pour in a little water and stir in chopped dried tomatoes. Simmer for about 5-6 minutes and season with salt, sugar and pepper.

5. 5.

   Slice the meat and serve with the bean vegetable and pudding.