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

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.

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.

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.

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.

RIEDEL Performance Cabernet Set
RIEDEL Performance Tasting Set
RIEDEL Performance Cabernet