Roast beef with herb crust

Name: Roast beef with herb crust
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 1.2 kg Roast beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g sun-dried tomatoes; 4 Stem(s) Basil; 4 Stem(s) Parsley; 2 Garlic cloves; 3 discs Toast; 4 TABLESPOONS Olive oil; 30 g chopped almonds; 3 kg Asparagus; 2 TABLESPOONS Lemon juice; 3 TABLESPOONS Sugar; 200 g Butter

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

1.2 kg Roast beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g sun-dried tomatoes
4 Stem(s) Basil
4 Stem(s) Parsley
2 Garlic cloves
3 discs Toast
4 TABLESPOONS Olive oil
30 g chopped almonds
3 kg Asparagus
2 TABLESPOONS Lemon juice
3 TABLESPOONS Sugar
200 g Butter

Directions

1
Rub the meat with salt and pepper and put it on the fat pan of the oven. Cook in the preheated oven (electric cooker: 225°/ gas: level 4/ convection oven: not suitable) for approx. 40 minutes.
2
Meanwhile cook the tomatoes in salted water for about 4 minutes. Drain and let cool. Wash basil and parsley and dab dry. Pluck the leaves. Peel garlic. Chop toast, herbs, tomatoes, garlic and oil in the universal chopper.
3
Fold in almonds and season with salt and pepper. Wash and peel the asparagus and cut off the lower woody ends. Bring plenty of water with lemon juice and sugar to the boil and simmer the asparagus for about 20 minutes.
4
Lift the asparagus out of the water and keep warm in a damp cloth. Remove the layer of fat from the roast beef as desired. Place tomato crust on the meat and press on. Cook in the oven for another 10 minutes.
5
Wrap roast beef in aluminium foil and let it rest for about 15 minutes. Melt butter. Cut the roast beef into slices and serve with asparagus and melted butter. Garnish with herbs as desired.
6
Boiled potatoes taste good with it.