Roast Beef with Vegetables

Cut fat side of roast beef crosswise and tie if necessary with kitchen twine. Mix oil with mustard and season with salt and pepper. Rub this mixture on roast beef. Preheat the oven to 250°C (Approximately 500°F).

Rinse and trim beans by cutting off the ends. Blanch beans in salted water for about 8 minutes in each boiling water and then cold water. Drain well. Blanch tomatoes for a few seconds. Peel, quarter, core and cut tomatoes into small cubes.

Place roast beef in a greased roasting pan with the fat side up. Cover with pieces of butter and cook in oven for approximately 30 minutes. Trim mushrooms and cut into slices. Add veal stock to roast beef after 15 minutes and return to oven. 

Remove roast beef from the oven, wrap in aluminum foil and let rest for about 10 minutes.

Remove sauce from roasting dish, season with salt and pepper and keep warm.

Heat butter in a pan, saute vegetables and season with salt and pepper.