Tableau with roast beef (Easter brunch)

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Directions

1. 1

   Wash the potatoes carefully. Clean and wash the peppers, possibly halve them. Spread vegetables on the fat pan of the oven, season with salt and ground pepper. Wash the roast beef and pat dry. If necessary, cut the fat layer a little thinner.

2. 2

   Wash the herbs, chop roughly and mix with the pink berries and peppercorns. Heat clarified butter. Place the roast beef on a rack over the fat pan of the oven. Pour hot clarified butter over the roast beef. Spread with mustard, salt and press on the herb mixture. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 50 minutes. In the meantime, clean and wash Romanesco and divide into small florets. Blanch the florets in boiling salted water for 5 minutes, drain. 1/4 hour before the end of the cooking time, spread on the fat pan. Wrap the roast in aluminium foil, let it rest for a while, cut it open and garnish with fresh herbs.

3. 3

   Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 50 minutes. In the meantime, clean and wash Romanesco and divide into small florets. Blanch the florets in boiling salted water for 5 minutes, drain. 1/4 hour before the end of the cooking time, spread on the fat pan. Wrap the roast in aluminium foil, let it rest for a while, cut it open and garnish with fresh herbs. Serve with the vegetables. Serve with a cream of avocado or remoulade

Nutrition Facts

KCAL
520 kcal

CARBS
23 g

FATS
20 g

PROTEINS
61 g