Roast beef with horseradish and onion crust

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook for 15-20 minutes. Rinse cold and remove the skin. Clean and wash the beans. For the crust peel and chop the onions. Heat the fat and fry the onion cubes in it until transparent.

2. 2

   Let it cool down. Crumble toast. Mix onions, toast and horseradish. Season with a little salt and pepper. Wash the meat, dab dry and cut away the fat layer. Rub the meat with salt and pepper and put it in a fat pan.

3. 3

   Heat 30 g clarified butter and pour over the meat. Bake in the preheated oven (electric: 225°C/ gas: level 4) for 35-40 minutes. After approx. 10 minutes, spread the crust mixture over the meat and press down lightly.

4. 4

   Finish frying. Cook the beans in little boiling salted water for 15-20 minutes. Heat the remaining clarified butter in a large pan and fry the potatoes until golden brown. Cut bacon into small cubes.

5. 5

   Onion peel and likewise chop finely. Wash parsley, dab dry and chop, except for a little bit for garnishing. Heat the oil, crisp up the bacon, add the onions and fry until transparent. Fry the drained beans and parsley.

6. 6

   Wrap the roast beef in aluminium foil and let it rest for 5 minutes. Dissolve roast beef with bouillon and pour into a pot. Add double sauce and heat while stirring. Season to taste with salt and pepper. Cut roast beef into slices.

7. 7

   Arrange on a plate with beans and roast potatoes. Garnish with parsley. Serve with extra sauce.

Nutrition Facts

KCAL
850 kcal

CARBS
48 g

FATS
41 g

PROTEINS
68 g