Roast Beef with Vegetables

Ingredients

• 1 kg roast beef
• 1 EL oil
• 1 TL mustard
• Salt
• Pepper (freshly ground)
• 3 tomatoes
• 500 g green beans
• 2 EL Butter
• 2 EL clarified butter
• 300 ml veal stock
• 100 g mushrooms

Instructions

1. 1.

   Score the fat side of the roast beef crosswise and tie with kitchen twine if needed. Mix oil, mustard, salt, and pepper and rub onto the meat. Preheat oven to 250°C.

2. 2.

   Wash, trim, and cut off ends of green beans. Blanch in plenty of salted water for about 8 minutes, drain, shock in cold water, and dry well. Briefly blanch tomatoes, cool, peel, quarter, seed, and dice into small cubes.

3. 3.

   Place the meat fat side up in a greased roasting pan, sprinkle with clarified butter pieces, and roast in the oven for about 30 minutes. Slice mushrooms, add to the pan with veal stock after 15 minutes, and finish cooking.

4. 4.

   Remove meat from oven, wrap in foil, and rest for about 10 minutes.

5. 5.

   Transfer sauce, season, and keep warm.

6. 6.

   Heat butter in a skillet, toss in vegetables, heat through, and season with salt and pepper.

7. 7.

   Slice roast beef and serve with sauce and vegetables. Accompany with baked potatoes.