Roastbeef with Zucchini-Goat Cheese Gratin
Roastbeef with zucchini-goat cheese gratin is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 700 g zucchini
- 5 spring onions
- 130 g waxy potatoes
- Salt
- Pepper
- Nutmeg (freshly grated)
- butter (for the dish)
- 150 g goat cheese
- 200 g whipping cream
- 1 tbsp pine nuts
- 1 kg roast beef (with thin fat layer)
- Salt
- Pepper
- 1 tsp medium-hot mustard
- 1 tbsp Vegetable oil
Instructions
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1.
Wash the zucchini and cut into julienne strips. Trim, wash, and slice the spring onions into fine rings. Peel and grate the potatoes roughly. Mix everything in a bowl and season with salt, pepper, and nutmeg. Butter four small ramekins and fill them with the zucchini mixture. Crumble goat cheese over, pour 50 ml cream each, and sprinkle pine nuts on top.
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2.
Pat the roast beef dry, remove skin and tendons from the meat side, cut the fat layer in a diamond pattern (be careful not to cut into the meat). Season all around with salt, pepper only on the meat side, and rub mustard in.
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3.
Heat a shallow roasting pan, add oil, and sear the roast beef on the fat side at medium heat for 4-6 minutes until golden brown. Flip the roast, attach an oven thermometer.
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4.
Place the preheated oven to 160°C (fan) and put the roast beef in the lower third on a baking tray. Insert the zucchini gratin into the upper third of the hot oven. Roast the roast beef about 30 minutes until the desired core temperature is reached; the gratin finishes after about 25 minutes.
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5.
When the target core temperature is achieved, remove the roast beef and let it rest wrapped in foil for 10 minutes before slicing against the grain into thin slices. Serve with a bit of pan jus on warmed plates alongside the zucchini gratin.
