Herb roast beef with roast potatoes

Name: Herb roast beef with roast potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Roast beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 TABLESPOONS Olive oil; 1 kg Potatoes; 5 Branches of rosemary; 1 collar Parsley; 1 small bunch of thyme; 300 g cherry tomatoes; 50 g green olives

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Roast beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 TABLESPOONS Olive oil
1 kg Potatoes
5 Branches of rosemary
1 collar Parsley
1 small bunch of thyme
300 g cherry tomatoes
50 g green olives

Directions

1
Wash the meat, dab dry, remove excess fat except for a small residue. Season with salt and pepper. Heat 2 tablespoons of oil in a flat roasting pan or an ovenproof pan.
2
Brown the meat on all sides for about 5 minutes. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. It is best to use a meat thermometer and cook up to 60 °C core temperature.
3
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Wash the herbs, shake dry and, except for something to garnish, pluck leaves or needles from the stems or twigs.
4
Chop herbs. Drain potatoes, rinse under cold water, drain and peel. Cut potatoes into slices. Wash the tomatoes. Heat 4 tablespoons of oil and fry the potato slices for 10-15 minutes, turning them over.
5
After 8 minutes add tomatoes and olives. Season to taste with salt and pepper. Remove the meat, sprinkle with chopped herbs and press on. Arrange potatoes, tomatoes, olives and meat on a plate.
6
Garnish with remaining herbs.