Roast beef with rosemary pepper bread crust

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Onions peel and cut into slices. Wash the rosemary and shake dry. Wash the meat and pat dry. Rub with salt and pepper. Heat the oil in a large roasting pan and fry the meat well all around. Remove from the roaster and place on the fat pan of the oven

2. 2

   Put onion slices and 3 sprigs of rosemary in the roasting pan and fry briefly while turning. Deglaze with 250 ml water, bring to the boil briefly and pour onto the fat pan. Put a thermometer in the middle of the meat

3. 3

   Roast in the preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer) for approx. 1 3/4 hours. The core temperature of the meat should be 58-59 °C

4. 4

   In the meantime, wash the potatoes thoroughly and cook them in boiling water for about 20 minutes. Then drain, rinse and peel. Let cool off

5. 5

   For the crumb crust, finely crumble the bread in the universal chopper. Pluck the needles from 3 sprigs of rosemary. Melt butter in a pan. Sauté the bread and rosemary in it. Add pepper. Remove the pan from the hotplate. About 35 minutes before the end of the roasting time, take the roast beef out of the oven, spread breadcrumbs on it and put it back in the oven.

6. 6

   For the dip, mix horseradish, sour cream and mayonnaise. Season to taste with salt, pepper and sugar. Quarter or halve the potatoes as desired. Heat 25 g of clarified butter in a very large pan, fry half of the potatoes in it while turning them golden brown. Season with salt and pepper. Keep warm. Fry the rest of the potatoes in the remaining clarified butter in the same way

7. 7

   Remove the roast beef from the oven, let it rest for about 10 minutes and cut into thin slices. Arrange roast beef, potatoes and onions (from the fat pan) on a plate. Add the dip in a small bowl. Serve with a salad

Nutrition Facts

KCAL
920 kcal

CARBS
35 g

FATS
52 g

PROTEINS
78 g