Roast beef with Herb Crust

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
  • Salt
  • 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.

Serve for exemple with Sauce Bordelaise and Potato Gratin, crushed potatoes with sour cream and chives, roasted garlic mashed potatoes or Zucchini Potato Mash.

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