Roast beef with tomato pesto and parmesan dip
easy
90 mins
90 mins
Ingredients
- 1.5 kg Roast beef
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 Garlic cloves
- 30 g black olives without stone
- 200 g Cream cheese Balance Natur (16 % fat)
- 50 g pickled, red peppers
- 100 g grated parmesan cheese
- 125 g Salad cream (16 % fat)
- 2 Branches of rosemary
- 100 g dried, pickled tomatoes + 2 tablespoons pickle oil
- 30 g Pine nuts
Directions
- 1
Dab roast beef dry, rub with salt and pepper and bake in a preheated oven (electric range: 250 °C/ convection oven: 225 °C/ gas: level 5) for 15 minutes. Turn down the oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) and continue roasting for 30-40 minutes. Peel a clove of garlic for the dip. Finely chop the olives. Puree cream cheese and paprika.
- 2
Stir in parmesan, salad cream dressing and olives. Press peeled garlic through a garlic press to make cream cheese. Season with salt and pepper. Put the dip aside. Peel the rest of the garlic, pluck rosemary needles from the stalks. Chop tomatoes, garlic, rosemary and pine nuts finely in the universal chopper. Stir in tomato oil. Season with salt and pepper. Remove the meat from the oven, cover and let it rest for about 15 minutes. Spread the tomato pesto over the roast.
- 3
Stir in tomato oil. Season with salt and pepper. Remove the meat from the oven, cover and let it rest for about 15 minutes. Spread the tomato pesto over the roast. Cut the roast into slices. Serve with the Parmesan dip. Roast potatoes taste good with it
- 4
With 8 people:
Nutrition Facts
440 kcal
5 g
24 g
50 g
More Delicious Recipes
