Herb roast beef with horseradish dip

Name: Herb roast beef with horseradish dip
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 2.5 kg Roast beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Marjoram and thyme (e.g. freeze-dried); 2-3 TABLESPOONS Oil; 2 TABLESPOONS medium hot mustard; 500 g Fresh cream; 1 glass (95 ml) Cream horseradish; 5 medium-sized tomatoes; 3 Stem(s) Sage; 5 Stem(s) Thyme; 4 Stem(s) Parsley; 1⁄4 Federation Chives; 7-10 Tbsp edible daisies/belloflower

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 10

2.5 kg Roast beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Marjoram and thyme (e.g. freeze-dried)
2-3 TABLESPOONS Oil
2 TABLESPOONS medium hot mustard
500 g Fresh cream
1 glass (95 ml) Cream horseradish
5 medium-sized tomatoes
3 Stem(s) Sage
5 Stem(s) Thyme
4 Stem(s) Parsley
1⁄4 Federation Chives
7-10 Tbsp edible daisies/belloflower

Directions

1
Wash the meat and dab dry. Rub 1⁄2 tbsp. marjoram and thyme with salt, pepper, 1⁄2 each. Fry the meat in hot oil all around and place on a baking tray.
2
Mix the mustard and the rest of the marjoram and thyme. Spread the roast beef with it. Roast in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 55-60 minutes (see tip).
3
Remove the roast and let it cool down.
4
Mix crème fraîche and horseradish. Wash and seed the tomatoes, dice finely and stir in. Season to taste with salt and pepper.
5
Wash herbs, pluck. Chop parsley. Cut chives into small rolls. Wash the flowers, possibly pluck the petals of 2 flowers. Mix herbs and petals and spread on the roast beef.
6
Add dip.