Lukewarm roast beef with parsley sauce and gratinated cream potatoes
very easy
45 mins
45 mins
Ingredients
- 1.5 kg Roast beef
- 12-15 TABLESPOONS good olive oil
- 7-10 Tbsp salt and pepper
- 7-10 Tbsp Sugar
- 1.25 kg Potatoes
- 4 Shallots
- 4 tablespoons (40 g) Butter
- 4 (40 g) coated tbsp. flour
- 200 g Whipped cream
- 1 TABLESPOON Vegetable broth (instant)
- 100 g Gruyère
- 1–2 Garlic cloves
- 2 Federation curly parsley
- 1 Organic Lemon
- 250 g cherry tomatoes (possibly on the panicle)
- 7-10 Tbsp Aluminium foil
Directions
- 1
Dab the meat dry and remove the fat edge, except for a thin layer. Preheat oven (electric cooker: 100°C/circulating air: 80°C/gas: see manufacturer). Heat 1 tablespoon of oil in a large pan. Brown the meat in the oil for 7-8 minutes.
- 2
Remove and place on a baking tray. Mix 2 teaspoons each of salt and pepper and 2-3 tablespoons of oil. Spread the meat all around.
- 3
Insert a roasting thermometer into the thickest part of the meat. Cook in a hot oven for about 3 hours (at a core temperature of 58-65°C the meat has a thoroughly pink core).
- 4
Meanwhile, cover the potatoes with their skins and boil them in water for about 20 minutes. Peel and finely dice 2 shallots. Melt butter in a pot. Sauté diced shallots in it. Dust with flour and sweat lightly.
- 5
Deglaze with 1/2 l water and cream, bring to the boil and stir in stock. Simmer for about 5 minutes. Season to taste with salt and pepper. Grate cheese. Drain potatoes, quench, peel and dice coarsely. Add to the sauce and put into a wide ovenproof dish.
- 6
Sprinkle with cheese.
- 7
For the parsley sauce, peel the remaining shallots and garlic and dice finely. Wash parsley, shake dry, chop leaves. Wash and dry lemon and grate the peel. Squeeze the lemon.
- 8
Mix 4-5 tablespoons of juice with salt, pepper and 1 pinch of sugar. Fold in 7-8 tablespoons of oil. Stir in parsley, shallots and garlic.
- 9
Remove the meat, wrap in aluminium foil and let it rest for 30-40 minutes. Increase oven temperature (electric cooker: 225°C/circulating air: 200°C/gas: level 4). Gratinate the potatoes in the hot oven for 20-25 minutes.
- 10
In the meantime, wash the tomatoes, dab them dry and place them in a smaller ovenproof dish. Drizzle 2-3 tablespoons of oil over them and season with salt and pepper. After about 10 minutes, place in the oven with the potatoes and bake.
- 11
Cut the roast beef into thin slices and arrange everything.
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