Roast Beef with Peas and Leeks
Ingredients
- For the roast beef
- 1 ⅕ kilograms Beef
- salt
- freshly ground peppers
- 100 grams carrots
- 120 grams Celery root
- 60 grams white onions
- 2 thyme
- 1 rosemary
- 3 parsley
- 2 Tbsps vegetable oil
- 30 grams butter
- 2 Tbsps Tomato paste
- 200 milliliters Red wine
- 300 milliliters Beef stock
Preparation steps
For the roast beef: Preheat the oven to 200°C (approximately 400°F). Rinse the meat, pat dry, trim and season with salt and pepper. Peel and clean the vegetables and cut into 1-inch pieces. Tie the herbs together. Heat the oil and butter in a large roasting pan and sear the meat on all sides.
Add the vegetables and tomato paste and cook briefly. Deglaze with the wine and add the herb bouquet. Cover and transfer to the oven to roast for 25-30 minutes. Reduce the heat to 180°C (approximately 350°F) and roast for another 1 hour 30 minutes, basting with the beef stock and pan juices. Remove the roast from the oven and let rest, wrapped in aluminum foil.
For the peas and leeks: Trim the leeks, rinse, shake dry, cut into rings and sauté in hot butter in a frying pan. Add the peas and cook for about 5 minutes. Season with salt and pepper. Strain the sauce through a sieve and simmer until slightly reduced. Season with salt and pepper. Slice the roast and serve with the sauce on serving plates with the peas and leeks.
