Roast beef with herb & nut pesto

Roast beef with herb & nut pesto

Total: 2 hr 20 Min. | Active: 20 Min.
gluten-free
Nutritional value / people: 295 kcal
, Fat: 19 g
, Carbohydrate: 3 g
, Protein: 27 g

Ingredients

8 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Roast beef

1kg roast beef
2tsp herb salt
a little clarified butter
1tbsp birnel (pear syrup)
½tbsp mustard
½tbsp white wine
a little pepper

Herb & nut pesto

1 shallot
2tbsp flat-leaf parsley
1tbsp tarragon leaves
1tbsp mixed nuts
1tbsp lemon juice
5tbsp rapeseed oil
a little herb salt
a little pepper
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How it's done

Roast beef

Remove the meat from the fridge approx. 1 hr. prior to cooking. Preheat the oven to 80°C, warm the platter and plates, salt the meat. Heat the clarified butter.

Brown the meat all over for approx. 10 mins., only turning when a crust has formed. Place the meat on the warmed platter.

Combine the pear juice concentrate, mustard and wine, season.

Baste the meat with the mixture several times during cooking.

Insert the meat thermometer in the thickest part. Cook at a low temperature for approx. 2 hrs. in the centre of an oven preheated to 80°C (core temperature approx. 55°C à point). The roast beef can then be kept warm at 60°C for up to 1 hr.

Herb & nut pesto

Finely chop the shallot, herbs and mixed nuts.

Combine the lemon juice and oil, stir in the shallot, herbs and nuts, season.

Good to know
Serve with: Puff pastry sticks and lamb's lettuce.
Tip: Serve the roast beef cold instead of warm.

How-tos

Cutting and chopping herbs

Cutting and chopping herbs

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