Herb-coated roast beef accompanied by a glass of Cabernet Merlot

Enjoy hot and cold - herb-coated roast beef

This autumn treats us with plenty of sunshine and warmth - perfect for long walks in the colourful, rustling leaves, collecting chestnuts and grilling maroni in the cold evening hours as the sun has disappeared from the horizon.
 
A juicy roast beef, lightly browned on the outside and wrapped in a herb coating, light pink and buttery inside, combined with a fresh vegetable salad, is conjured up in no time at all and completes the cosy autumn atmosphere. A glass of Cabernet Merlot during or after the meal is best enjoyed in the RIEDEL Performance Cabernet Glass which brings the day to a tasteful end.
 
Have fun preparing the food we hope you will enjoy.
Your RIEDEL team

INGREDIENTS FOR THE ROAST BEEF:

1000g Roast beef, 50g butter, salt pepper, parsley, chives, oregano, chervil

PREPARATION OF THE ROAST BEEF:

Wash and dry the meat, remove the fat and tendons. Heat butter in a flat roasting tin. Brown the meat in it for about 8 minutes. Season with salt and pepper and place a meat thermometer in the middle of the meat. Cook in the preheated oven (electric cooker: 100 °C/ convection + gas: see manufacturer) for 1 1/2-2 hours. The core temperature in the meat should be approx. 60 °C.
 
Remove the roast beef from the oven, wrap in aluminium foil and let it rest for about 5 minutes. Finely chop the herbs and put them on a plate and turn the roast beef in it. Lightly press on the herbs.

INGREDIENTS FOR THE VEGETABLE SALAD:

celery stalks, Red Paprika, Yellow Paprika, 200g courgette, 3 tbsp balsamic vinegar, 4 tbsp olive oil, 4 tbsp vegetable broth, lamb's lettuce

PREPARATION OF THE VEGETABLE SALAD:

Whisk salt, pepper, balsamic vinegar, olive oil and the vegetable stock vigorously in a bowl. Wash and clean the vegetables and salad and remove the seeds if necessary. Cut into small cubes and turn in the vinaigrette. Season the vinaigrette with salt and pepper.