The men in my house simply love their roasts, most especially the roast beef.
On the weekend there is always one day that we prepare a roast and this one is always popular.
Especially with a french Bordelaise Sauce.
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For 6 – 8
- 1.7 kg Roastbeef
- 5 tbsp olive oil
- 20 g peppercorns
- 5 branches of rosemary
- 1 bunch of parsley
- 2 garlic cloves
Rub the meat with salt. Heat 2 tbsp of olive oil in a pan and fry the roastbeef in it.
Crush the peppercorns in a mortar, add minced rosemary leaves, minced parsley, minced garlic and olive oil and mix to a paste.
Top the roastbeef with the paste and cook in the preheated oven (100 C fan) for 50 – 60 minutes. Bevor cutting let the roast rest for 5 minutes.
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