Summary

Ingredients

• 660 g roast beef
• 1 tablespoon clarified butter
• 1 medium onion (s)
• 125 ml beef broth
• 125 ml red wine
• 10 olives, black, with stone
• 1 handful tomato (s), dried
• 1 fig (s), dried
• 5 hazelnuts, roughly chopped
• 1 large shallot (s)
• 1 clove garlic
• 2 tablespoon olive oil
• some breadcrumbs, for the binding
• Salt and pepper, from the mill
• 0.5 teaspoon ½ thyme
• 3 king prawns

For the vegetables:

• 5 medium potato (s)
• 1 small kohlrabi
• 1 large carrot
• 1 tuber fennel
• 3 sprigs rosemary, chopped
• 2 tablespoon olive oil
• Salt and pepper, from the mill

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Instructions

1. For the olive crust, cut the olives from the stone and soak the tomatoes in a little warm water. Peel the shallot and garlic and cut into fine cubes.
2. Heat the olive oil in a small pan and fry the garlic shallot cubes in it.
3. Take the tomatoes out of the water and dice them as well. Add the olives with the tomatoes, the chopped figs and the chopped nuts to the onions and fry a little. Possibly add some breadcrumbs for the binding. Season with salt, pepper and thyme. Put aside.
4. For the vegetables, wash, peel and cut the potatoes into cubes. Clean the other vegetables as well and cut them into cubes.
5. Heat the olive oil in a pan and put the potato cubes in it for 10 minutes. Stew covered, then add the remaining ingredients with the rosemary and fry everything, turning occasionally. Season with salt and pepper.
6. Remove the thick layer of fat from the roast beef, but do not cut off all of the fat. Salt and pepper and fry on all sides in a heavy pan in a little clarified butter.
7. In the meantime, preheat the oven to 120 ° C fan oven. Put the roughly chopped onion cubes and 2 sprigs of rosemary around the meat and deglaze with a little broth. Insert the roasting thermometer into the meat, enter a core temperature of 52 ° C and place the pan with the meat in the oven. (I only chose a core temperature of 52 ° C here, as the meat is still over-grilled.) Possibly add some broth or red wine later.
8. When the meat has reached core temperature, take it out of the oven and place in a baking dish. Heat up the grill. Spread the olive - tomato crust on the meat and press down a little.
9. Fry the prawns quickly on both sides in a pan with very hot olive oil. Remove the pan from the heat Salt and pepper the prawns and let them steep a little so that they are still a bit translucent inside.
10. Grill the crust for 1 - 2 minutes. During this time, pour the sauce through a sieve into a small saucepan and thicken with a little flour butter.
11. Cut the meat into slices and place on preheated plates. Place a shrimp on top and cover with the vegetables. Serve the sauce separately.