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Classic Roast Beef with Green Beans & Lingonberries
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Gurkerl Küche
Ein absoluter Klassiker für festliche Anlässe: Zartrosa gebratenes Beiried, verfeinert mit würzigem Dijon-Senf und buntem Pfeffer. Serviert mit knackigen Fisolen, die durch einen Hauch Ume-Essig eine besondere Note erhalten, und fruchtigen Wildpreiselbeeren. Ein Gericht, das durch seine Einfachheit und erstklassige Zutaten besticht.
Preparation method
Preparation & Searing the Meat
Take the meat out of the refrigerator about an hour before preparation so that it reaches room temperature. Coarsely crush the mixed peppercorns in a mortar.
Trim the striploin, remove any sinew, and tie it into shape with kitchen twine. Rub vigorously all over with a portion of the salt and the crushed pepper.
Preheat the oven to 140 °C top/bottom heat.
Chef's tip
For a perfect result, a meat thermometer is essential. At a core temperature of 52 °C, the roast beef is ideally pink.
Ume vinegar is very salty – so be careful with additional salt on the green beans.
Ingredients
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85 min
Under an hour
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