Roastbeef with Potatoes

Ingredients

• 1 kg roastbeef (pre‑trimmed and tied with kitchen twine)
• Salz
• 1 tsp cumin
• Pfeffer (from the mill)
• 4 tbsp Vegetable oil
• 800 g waxy potatoes
• 1 Shallot
• 3 tbsp butter
• 150 ml beef stock
• 150 ml port wine
• 100 ml red wine
• 1 sprig rosemary

Instructions

1. 1.

   Preheat the oven to 140°C with fan and top heat.

2. 2.

   Rinse the roastbeef and pat dry. Rub with salt, cumin and pepper, sear all sides in 2 tbsp hot oil until brown, then remove from pan. Place on a baking tray and cook in the oven for about 50 minutes depending on thickness and desired doneness (pink core: 55‑60°C). Turn the roastbeef every 10 minutes.

3. 3.

   Peel and wash the potatoes. In a bowl mix with remaining oil and salt. Distribute around the roastbeef and bake for about 40 minutes until golden brown.

4. 4.

   For the sauce, peel and finely dice the shallot. Sauté in 1 tbsp hot butter until translucent. Deglaze with beef stock, port wine and red wine, add rosemary and reduce by half. Remove from heat, strain through a sieve, return to pot, reheat without boiling, stir in remaining butter, season with salt and pepper.

5. 5.

   Remove the roastbeef from the oven, cut the kitchen twine, let rest briefly, then slice and serve with sauce and potatoes.