Roast Beef with Vegetables

Ingredients

• 4 pieces Roastbeef (Roastbeef, approx. 180 g)
• 2 tbsp oil
• 1 bunch mixed vegetables (cut into small pieces)
• 1 tbsp Tomato Paste
• 300 ml clear beef broth
• 125 g crème fraîche
• 1 tbsp tarragon mustard
• Salt
• black pepper (ground)
• 1 tbsp freshly chopped tarragon leaves

Instructions

1. 1.

   Season the meat with salt and pepper, quickly sear both sides in hot oil. Remove and place in an oven at 80°C to keep warm.

2. 2.

   Roast the prepared vegetables in the pan drippings, add tomato paste, season with salt and pepper, pour in broth, cover and simmer gently for about 10 minutes until tender. Stir in crème fraîche and mustard.

3. 3.

   Warm the roast beef in the sauce (do not boil) and serve sprinkled with tarragon.