Roastbeef with herb crust

Total time approx. 30 Minutes

999 calories

ingredients

2 kg roast beef (without tendons and fat)

Salt and pepper from the mill

50 g clarified butter

200 g breadcrumbs

150 g butter

6 teaspoons mustard, granular

2 sprigs rosemary

4 stems thyme

4 tablespoons of oil

preparation

Season the roast beef with salt and pepper. Heat the clarified butter in a pan and roast the meat on both sides. Then place on an oven rack and cook for 5 hours at a constant 80°C (convection oven not recommended).

A fat pan prevents the gravy from dirtying the oven. The core temperature should have reached 65 degrees.

Mix the crumbs in a bowl with butter, oil, mustard, salt and pepper. Pluck off the herbs, chop and mix in.

Take the meat out of the oven and turn on the oven grill. Spread breadcrumbs on the meat and grill on the 2nd rail from below for 4-5 minutes until golden brown.

Let the meat rest for a short time and cut into thin slices.