Roast beef with carrots, morels and cress dip

Name: Roast beef with carrots, morels and cress dip
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 600 g Roast beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON clarified butter; 1 Garlic clove; 1 Cress bed; 250 g Low-fat curd; 150 g Fresh cream; 4 TABLESPOONS dried morels; 800 g Carrots; 1 kg young potatoes; 2 TABLESPOONS Butter or margarine; 7-10 Tbsp coarse sea salt; 100 ml Vegetable broth (instant); 7-10 Tbsp pink berries

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

600 g Roast beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON clarified butter
1 Garlic clove
1 Cress bed
250 g Low-fat curd
150 g Fresh cream
4 TABLESPOONS dried morels
800 g Carrots
1 kg young potatoes
2 TABLESPOONS Butter or margarine
7-10 Tbsp coarse sea salt
100 ml Vegetable broth (instant)
7-10 Tbsp pink berries

Directions

1
Wash the meat, dab dry. Season roast beef with salt and pepper. Heat clarified butter in a roaster and fry roast beef well on all sides. Cook in a preheated oven (electric: 100 °C/ gas: level 1) for approx. 1 1/4 hours.
2
For the cress dip, peel the garlic and dice finely. Cut the cress short. Mix quark, crème fraîche, garlic and half of the cress, season with salt and pepper. Powder the morels with the blender.
3
Wash and peel the carrots, cut them in half lengthwise and cut them diagonally into strips. Wash potatoes thoroughly. 30 minutes before the end of the roast beef cooking time, cook the potatoes in boiling water for about 20 minutes, drain.
4
Heat 1 tablespoon of fat in a pan and fry the potatoes in their skins, sprinkle with sea salt. Melt 1 tablespoon of fat in a saucepan, fry the carrots briefly, deglaze with vegetable stock and steam for 5 minutes until firm to the bite.
5
Season with salt and pepper. Cut the roast beef and arrange on plates with potatoes and carrots. Sprinkle roast beef slices with morel powder, garnish with pink berries and cress. Serve with the cress dip.