Roastbeef with Mashed Potatoes, Lentils and Carrots

Ingredients

• 2 red bell peppers
• 800 g roastbeef
• Salt
• Pepper
• 100 g cocktail tomatoes
• 3 Garlic cloves
• 6 carrots (each 100 g)
• 1 tsp dried thyme
• smoked paprika powder
• 150 ml Vegetable broth
• 800 g starchy potatoes
• 200 g beluga lentils
• 200 ml Milk (3.5% fat)
• nutmeg
• 2 tbsp butter (15 g each)
• 50 g field salad
• 1 Shallot
• 1 pepperoni

Instructions

1. 1.

   Line a baking sheet with parchment paper. Wash the bell peppers, place them on the prepared sheet and roast in a preheated oven at 220 °C (fan 200 °C; gas: level 3–4) for about 15 minutes until the skin shows black spots.

2. 2.

   Meanwhile pat the roastbeef dry, season with salt and pepper, and let it reach room temperature over approximately 20 minutes. Wash and quarter the cocktail tomatoes. Peel one garlic clove and roughly chop it. Clean, peel, halve lengthwise or cut thick slices of carrots and mix them in a bowl with 2 tbsp oil, salt, pepper and thyme.

3. 3.

   Remove the peppers from the oven, peel, halve, clean, cube the flesh and blend with the cocktail tomatoes and garlic in a blender until fine. Season with salt, pepper and paprika powder, then thin with broth to the desired consistency. Taste the sauce and set aside.

4. 4.

   Heat 1 tbsp oil in a pan. Sear the meat all around over medium heat for 5 minutes. Brush another baking sheet with ½ tbsp oil. Place the meat with the carrots on the sheet and roast in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 30 minutes.

5. 5.

   Meanwhile, peel, wash and roughly chop potatoes, boil them in salted water until tender in about 25 minutes. Rinse lentils and cook in boiling water for 20–25 minutes; drain and set aside. Drain the potatoes, return them to a pot, heat milk, season with salt and freshly grated nutmeg, add butter and mash with a potato masher into smooth purée.

6. 6.

   Take the roastbeef out of the oven and let it rest for about 10 minutes. Keep the carrots in the turned-off oven. Wash and dry the field salad. Peel the shallot and remaining garlic; dice the shallot, slice the garlic thinly. Clean the pepperoni, wash and cut into rings.

7. 7.

   Heat the remaining oil in a pan. Sauté the shallot, garlic slices and pepperoni for 5 minutes over medium heat. Add the paprika sauce and simmer for 3 minutes. Slice the roastbeef and arrange it with mashed potatoes, carrots and lentils on plates. Drizzle some paprika sauce over the meat and garnish with a few field salad leaves. Serve the remaining sauce separately.