Roastbeef with Vegetable Strips and Potatoes
Roastbeef with vegetable strips and potatoes is a recipe featuring fresh ingredients from the beef category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 bundle of soup vegetables
- 1 onion
- 700 g roastbeef (pre‑cooked, boneless)
- Salt
- Pepper (freshly ground)
- 2 tbsp plant oil
- 1 tbsp Tomato Paste
- 100 ml dry red wine
- 250 ml beef stock
- 1 sprig rosemary
- 3 stems thyme
- 600 g waxy potatoes
- 2 carrots
- 2 yellow beets
- 0.5 head of celery root
- 2 tbsp clarified butter
- 1 tsp dried marjoram
- 2 tbsp butter
- parsley (for garnish)
Instructions
-
1.
Preheat the oven to 150°C (Oven + fan).
-
2.
Clean and roughly chop the vegetables and onion.
-
3.
Wash, pat dry, salt, pepper the beef and sear it in a hot pot with oil all around. Remove and set aside.
-
4.
Sauté the vegetables in the pot, stir in tomato paste, deglaze with wine. Add stock, return the beef, add herbs, bake for about 45 minutes (depending on thickness) until pink inside.
-
5.
Meanwhile, wash potatoes and boil in salted water for about 25 minutes.
-
6.
Peel, clean, wash carrots, beets, and celery root; cut into fine julienne strips.
-
7.
Blanch briefly in boiling salted water, drain, shock in cold water, then dry well.
-
8.
Drain the potatoes, shock in cold water, peel, slice thinly. Melt clarified butter in a hot pan, fry potato slices occasionally until golden brown. Season with salt, pepper and marjoram.
-
9.
Sauté vegetable strips in melted butter, season with salt and pepper.
-
10.
Remove beef from sauce, let rest briefly, strain the sauce and reduce if desired. Season with salt and pepper.
-
11.
Slice beef thinly, arrange potatoes on warmed plates, lay beef on top, drizzle with sauce, garnish with vegetable strips and parsley leaves. Serve.
