Roast beef with herb and lemon potatoes

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
4 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 6
  • 1 kg Roast beef
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 50 g clarified butter
  • 3 Onions
  • 2 Egg Yolk
  • 2 TABLESPOONS medium hot mustard
  • 3 TABLESPOONS Breadcrumbs
  • 800 g baby potatoes
  • 3 TABLESPOONS Oil
  • 2 stem(s) sage, rosemary
  • 7-10 Tbsp and parsley
  • 1 untreated lemon
  • 2 (150 g each) Mug of Crème
  • 7-10 Tbsp fraîche
  • 7-10 Tbsp Lemon wedges and parsley leaves

Directions

  1. 1

    Remove fat and tendons from roast beef, wash and pat dry. Rub with salt and pepper. Place on the fat pan of the oven, heat clarified butter and pour over the meat.

  2. 2

    Roast in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 40 minutes. For the crust, peel and chop the onions. Mix with egg yolk, mustard and breadcrumbs and spread on the roast beef after half the frying time.

  3. 3

    In the meantime, wash the potatoes thoroughly and cut in half. Fry in hot oil while turning for about 20 minutes. Season with salt and pepper. Wash the herbs and remove the leaves. Wash lemon, dab dry, grate peel and squeeze the juice.

  4. 4

    Add peel and herbs to the potatoes and toss briefly. Mix lemon juice and crème fraîche. Cut the roast beef. Serve the potatoes with crème fraiche. Serve garnished with lemon wedges and parsley leaves.