An elegant and spicy variant of a Roast Beef recipe

Ingredients

• 800-1200g trimmed beef (ask your butcher for a cut best suited for roasting)
• 50g French Meaux / Perigord Mustard
• Fresh, chopped herbs: rosemary, thyme, tarragon, rosemary, chives, curled parsley
• 400 g fresh butter beans
• 1 little bowl of cocktail tomatoes
• 200-300g fresh Chanterelles
• 150g shallots (all equally sized)
• Fresh horseradish
• Butter
• Spices: salt, pepper

 

Preparation

Please note: The side dishes take more time and attention than the roast. Preparations for the roast beef:

1. Brush and chop the fresh herbs.
2. Spice the roast beef with sea salt and freshly ground pepper. Fry it in an appropriate pan on all sides. Let it take colour. Allow to cool and cover with French Mustard using a spatula and roll the meat through fresh, minced herbs.
3. Preheat the oven.
4. Place the meat back in the pan. Place it in the oven and keep it there for approx. 50 minutes at only 100° Celsius.
5. Check the meat before you roast it for a further 15 minutes at 180 ° Celsius. Then remove and “allow the meat to sit” under aluminium foil for approx. 5 minutes. Then slice.

In the meantime brush and wash the vegetables.

1. Clean the butter beans, removing possible threads. Blanch them in boiling salted water. When they are "al dente”, allow them to cool off a little and cut them into angular pieces.
2. Peel the shallots and blanch them in salted water. Remove and chill them in ice water.
3. Remove the green from the cocktail tomatoes.
4. Brush the chanterelles and cut them into pieces of equal size.
5. Sear all the vegetables shortly in brown butter.
6. Start with the chanterelles and the shallots. Fry them for 3-4 minutes. Spice it in the pan with salt and pepper. Allow the vegetables to gain a little colour.
7. Then add the beans and the little tomatoes.
8. Finally add a little garnishing of parsley.

Serving suggestion

• Arrange the roast beef on a big rustic sheet on a cushion of colourful vegetables.
• Garnish the roast with a little freshly grated horseradish.
• As side dish consider wedge potatoes or little fried " triplets" with a thick, if possible, self-made Béarnaise Sauce.