Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Roast Beef with Vegetables
- For the roast beef with vegetables
- 800 grams Roast beef
- 1 Tbsp vegetable oil
- ½ tsp Mustard
- salt (and pepper)
- 750 grams carrots
- 750 grams Snow peas
- 1 Tbsp butter
- 700 grams cooked potatoes (day-old)
- 2 Tbsps clarified butter
- For the lime butter
- juice of Limes
- 100 grams butter
- 1 bunch parsley
- 8 Lemon balm
- salt (and pepper)
For the roast beef with vegetables, cut roast beef several times on the fat side. Mix oil in a bowl with mustard, salt and pepper and rub over roast beef. Preheat the oven to 250°C (approximately 475°F). Wrap aluminum foil around roast beef, fat side up, leaving an opening at the top. Place roast beef in the oven.
Cut potatoes in half, place on a baking sheet and cover with butter flakes. Slide the pan into the oven under the roast beef and roast for 35 minutes. Turn off oven and let meat and potatoes rest in the oven for 10 minutes. Remove from oven, wrap in aluminum foil and let rest for another 10 minutes.
Rinse snow peas, trim and blanch with peeled carrots in a pot of boiling salted water for 8 minutes, drain, rinse with cool water and drain again. Heat butter in a pan and fry vegetables in it. Slice roast beef and serve with potatoes and vegetables on a plate.
For the lime butter, rinse parsley, shake dry and finely chop with lemon balm. Mix softened butter in a bowl with herbs, salt, pepper and lime juice mix. Serve with roast beef and vegetables.