Herb roast beef with roasted potatoes and onions
easy
75 mins
75 mins
Ingredients
- 1 bag (25 g) dried porcini
- 4 medium-sized onions
- 300 g medium-sized potatoes
- 1 kg Roast beef
- 5 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Carrot
- 1 Onion
- 7-10 Tbsp Leeks
- 1 potty Basil
- 1 collar Parsley
- 2 pots Chervil
- 1-2 TABLESPOONS dark sauce thickener
- 7-10 Tbsp Aluminium foil
Directions
- 1
Soak porcini mushrooms in 1/2 litre of water. Peel onions and cut into slices. Peel potatoes and quarter them lengthwise. Wash roast beef and dab dry. Brush with a tablespoon of oil. Sprinkle with salt and pepper.
- 2
Place on the fat pan and bake in the preheated oven (electric range: 200 °C/ gas: level 3) for about 40 minutes. Clean, wash and cut the vegetables into coarse pieces. During the last 20 minutes, roast them on the fat pan. Wash and dry the herbs and chop them finely, except for a bouquet for garnishing. Distribute on the roast 15 minutes before the end of the cooking time. Heat the remaining oil in a frying pan. Fry the onions and potatoes for about 12 minutes, turning them over. Season with salt and pepper. Put the roast aside and let it rest wrapped in aluminium foil. Deglaze the roast with the mushroom water. Pour through a sieve. Bring the mushrooms to the boil briefly, stir in the sauce thickener, bring to the boil and season with salt and pepper.
- 3
Season with salt and pepper. Put the roast aside and let it rest wrapped in aluminium foil. Deglaze the roast with the mushroom water. Pour through a sieve. Bring the mushrooms to the boil briefly, stir in the sauce thickener, bring to the boil and season with salt and pepper. Cut the roast beef and arrange on a plate with onion and potato vegetables. Garnish with herb bouquets. Roast stock extra rich
- 4
Dishes: Wedgwood
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