Roast beef with pepper crust to potato gratin

COOK TIME
240 mins

TOTAL TIME
240 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Rub with pepper all around. Heat 3 tablespoons of oil and fry the meat thoroughly, turning it all round. Season with salt. Place the meat on the fat pan of the oven. Bake in the preheated oven (electric range: 100 °C/ convection oven: not suitable/ gas: not suitable) for 3 1/2 hours.

2. 2

   In the meantime peel, wash and slice the potatoes. Put potato slices, stock and cream in a pot, bring to the boil, cover and cook for about 15 minutes. Grate cheese. Spread the liquid into 3-4 greased small ovenproof dishes or 2 larger dishes. Sprinkle with cheese. Wash, quarter, seed and finely dice the tomatoes. Heat 1 tablespoon of oil in a small pan, sauté the tomatoes and season with salt and pepper. In the meantime, stir the sauce powder into 200 ml cold water. Bring to the boil and stir in wine. Cut butter into cubes and fold in. Keep sauce warm.

3. 3

   Heat 1 tablespoon of oil in a small pan, sauté the tomatoes and season with salt and pepper. In the meantime, stir the sauce powder into 200 ml cold water. Bring to the boil and stir in wine. Cut butter into cubes and fold in. Keep sauce warm. Remove meat from the oven. Gratinate potato gratin in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10-12 minutes. Cut the meat open. Arrange meat with sauce on a plate. Garnish with diced tomatoes, lamb's lettuce and thyme. Remove gratin from the oven and add

4. 4

   Remove meat from the oven. Gratinate potato gratin in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10-12 minutes. Cut the meat open. Arrange meat with sauce on a plate. Garnish with diced tomatoes, lamb's lettuce and thyme. Remove gratin from the oven and add

5. 5

   With 8 people:

Nutrition Facts

KCAL
640 kcal

CARBS
21 g

FATS
35 g

PROTEINS
58 g