Roast Beef with Vegetables

Ingredients

• 800 g roast beef
• 1 EL oil
• 0.5 TL mustard
• salt (pepper)
• 750 g Carrots
• 750 g sugar snap peas
• 1 EL Butter
• 700 g cooked potatoes (from the day before)
• 2 EL clarified butter
• juice of one lime
• 100 g butter
• 1 bunch parsley
• 8 lemon balm leaves
• salt (pepper)

Instructions

1. 1.

   Score the fat side of the roast beef several times. Mix oil with mustard, salt and pepper and rub it onto the meat. Preheat oven to 250 °C. Fold a sheet of aluminum foil into an open-top pan. Place the meat on top, fat side up, and set it on the rack.

2. 2.

   Halve the potatoes, place them on the oven’s fat pan and sprinkle with clarified butter pieces. Slide under the roast beef and bake for 35 minutes, turning the potatoes midway. Turn off the oven and let the meat and potatoes rest for 10 minutes. Wrap the meat in foil and let it rest another 10 minutes.

3. 3.

   Wash the sugar snap peas, trim ends, and blanch them with peeled carrots in plenty of salted water for 8 minutes. Drain, shock in cold water, and drain well. Heat butter in a pan and toss the vegetables in it. Slice the roast beef and serve with potatoes and vegetables.

4. 4.

   For the lime butter, wash and dry parsley, finely chop lemon balm. Mix softened butter with herbs, salt, pepper and lime juice and serve alongside the roast beef.