Classic Roast Beef with Carrots and Rösti
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,042 cal. | (50 %) | ||
| Protein | 73.64 g | (75 %) | ||
| Fat | 58.41 g | (50 %) | ||
| Carbohydrates | 55.19 g | (37 %) | ||
| Sugar added | 3.14 g | (13 %) | ||
| Roughage | 8.37 g | (28 %) |
| Vitamin A | 1,907.89 mg | (238,486 %) | ||
| Vitamin D | 0.05 μg | (0 %) | ||
| Vitamin E | 0.18 mg | (2 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.96 mg | (25 %) | ||
| Vitamin B₆ | 0.55 mg | (39 %) | ||
| Folate | 58.4 μg | (19 %) | ||
| Pantothenic acid | 0.36 mg | (6 %) | ||
| Vitamin B₁₂ | 0.13 μg | (4 %) | ||
| Vitamin C | 39.29 mg | (41 %) | ||
| Potassium | 1,772.42 mg | (44 %) | ||
| Calcium | 211.17 mg | (21 %) | ||
| Magnesium | 52.78 mg | (18 %) | ||
| Iron | 14.61 mg | (97 %) | ||
| Zinc | 1.01 mg | (13 %) | ||
| Saturated fatty acids | 20.19 g | |||
| Cholesterol | 176.93 mg |
Ingredients
- For the roast beef
- 1 Tbsp colorful peppercorns
- 100 milliliters olive oil
- 1 handful mixed Fresh herbs (such as thyme and rosemary)
- 1 kilogram Roast beef (trimmed)
- 400 grams shallots
- 1 Tbsp olive oil
- 125 milliliters Red wine
- 1 Tbsp Vinegar
- salt
- freshly ground peppers
- For the röstis
- 500 grams waxy potatoes
- 1 Tbsp Pastry flour
- 40 grams freshly grated Parmesan
- 40 grams clarified butter
Preparation steps
For the roast beef: Combine the peppercorns, olive oil and chopped herbs. Rinse the meat, pat dry and rub with the marinade. Cover with plastic wrap and marinate for around 2 hours. Preheat the oven to 140°C (approximately 275°F). Season the meat and sear in a roasting pan on all sides. Transfer to the oven and bake for 50-60 minutes, until pink, basting with the marinade. Peel the shallots and sauté in 1 tablespoon oil until lightly browned. Add the red wine and vinegar, cover and simmer for about 10 minutes. Season with salt and pepper.
For the carrots: Trim the carrots, scrub thoroughly then blanch in boiling salted water for 6-8 minutes. Drain. Melt the butter in a frying pan, add the carrots and sugar and cook until caramelized. For the röstis: Peel the potatoes, rinse and grate finely. Mix with the flour and Parmesan, season with salt and sauté in a hot pan in the butter until golden brown. Drain on paper towels. To serve, slice the meat and arrange on warm serving plates along with the caramelized shallots, carrots and potato röstis.
