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.