Summary

Ingredients

• 4 slices roast beef, 160-200 g each
• 250 g mushrooms
• 3 sprigs parsley
• 0.5 ½ lemon (n)
• Clarified butter
• butter
• Pinch (s) salt and pepper
• 125 ml beef broth
• 500 g potato (s), waxy
• 3 sprigs rosemary, fresher
• 3 sprigs thyme, fresher

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Instructions

1. Wash and peel the potatoes, then cut into 1/2 cm thick slices. Heat clarified butter in a large pan or grill pan and place the potatoes next to each other so that they are not on top of each other. Place the rosemary and thyme sprigs on top and slowly fry until golden brown on both sides over medium heat.
2. In the meantime, wash and quarter the mushrooms.
3. Salt and pepper the roast beef, then fry briefly and spicy in clarified butter on both sides.
4. Remove the roast beef from the pan and keep warm. Brown the mushrooms with butter in the same pan. Then deglaze with beef soup and simmer briefly, add a little butter to thicken and add to the pan. Season to taste with salt, pepper and a little lemon juice. Finally fold in the chopped parsley. Just before the sauce has reached the desired consistency, put the meat back in the pan and let it steep a little longer.
5. Arrange the roast beef with mushrooms and fried potatoes on serving plates and pour the sauce over the meat.