Roast Beef with Vegetables

Ingredients

• 4 pieces roast beef (roast beef, about 180 g)
• 2 tbsp oil
• 1 bunch mixed vegetables (finely chopped)
• 1 tbsp Tomato Paste
• 300 ml clear beef broth
• 125 g crème fraîche
• 1 tbsp tarragon mustard
• Salt
• ground pepper
• 1 tbsp freshly chopped tarragon leaves

Instructions

1. 1.

   Season the meat with salt and pepper, sear it briefly on both sides in hot oil. Remove and place in an oven set to 80°C 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.