Roast Beef with Potatoes, Tomatoes and Side Salad
Roast beef with potatoes, tomatoes and side salad is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg roast beef (pre-cooked)
- Salt
- black pepper (freshly ground)
- 5 tbsp olive oil
- 2 tbsp coarse mustard
- 600 g small waxy potatoes
- 300 g cherry tomatoes (with stems)
- 5 spring onions
Instructions
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1.
Preheat the oven to 150°C (Oven with top and bottom heat).
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2.
Wash, pat dry, salt, pepper the meat and sear it in a hot pan with 2 tbsp oil until browned all around. Remove, brush with mustard, and place in an oiled, oven-safe dish.
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3.
Wash and pat dry the potatoes. Wash and pat dry the tomatoes. Clean the spring onions and cut into about 6 cm long pieces.
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4.
Distribute the potatoes around the meat, season with salt and pepper, drizzle with a little oil, and bake in the preheated oven for 35-45 minutes (depending on thickness; target internal temperature pink: about 55°C).
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5.
Add the tomatoes and spring onions 15 minutes before the end of cooking and stir them in.
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6.
Remove the meat from the dish, let it rest briefly, slice, and arrange with the vegetables on warmed plates. Drizzle with a little roast fat if desired and serve.
