Roast Beef with Vegetables
Ingredients
- Ingredients
- 600 grams dry-aged Roast beef
- 1 Tbsp clarified butter
- salt
- peppers
- 1 bunch Arugula
- Also
- 500 grams small red-skinned potatoes (cooked)
- 2 Tbsps butter
- Bell pepper (per 1/2 red, yellow and green)
- For the herb butter - For 8 servings
- 125 grams soft butter
- salt
- peppers
- 3 Tbsps finely chopped Fresh herbs (parsley, chervil, tarragon)
- 1 tsp lemon juice
- 1 garlic clove
- Aluminum foil
Preparation steps
Sear the trimmed roast on each side in a very hot, ovenproof skillet with butter and cook in a preheated oven (180°F) (approximately 350°F) for about 15 minutes. Continue to cook, then remove, season with salt and pepper, wrap in foil for about 5 minutes and let rest.
Cut the potatoes into quarters, cook in butter and season with salt and pepper.
Rinse the bell peppers, trim, cut in half, remove seeds and ribs and cut into strips.
Slice the roast beef and serve with potatoes and bell peppers on a plate. Serve with herb butter.
For the herb butter, mix the butter with herbs and lemon juice until creamy and season with salt and pepper. Peel the garlic, squeeze and stir.
For the herb butter log, wrap the herb butter in aluminum foil and place in the refrigerator.
