Summary

Ingredients

• 1 ½ kg roast beef
• 2 ½ kg potato (s)
• 1 bunch parsley, chopped
• 3 stalks thyme, chopped
• 3 stalks rosemary, chopped
• 3 tablespoon mustard
• 80 g butter
• salt
• 300 g bacon, diced
• Pepper, freshly ground

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Instructions

1. Boil the potatoes as jacket potatoes and let them cool. Peel and cut into pieces of about the same size. Place on a baking sheet.
2. Sear the roast beef on all sides, then place on a plate and season with salt and pepper. Then coat one side well with mustard and sprinkle the chopped herbs (thyme, rosemary, parsley) on top and press down a little. Then cut the butter into flakes and spread on top. Place the meat on a wire rack (!) And for the red (bloody) cooking level approx. 30 min. At 200 ° C or for pink (almost through) approx. 40 min. At 200 ° C in the preheated oven with upper / Cook bottom heat.
3. Right at the beginning push the potatoes with the tray underneath so that the juice from the meat drips onto the tray with the potatoes. After approx. 15-20 minutes, turn the potatoes and spread the diced bacon over the potatoes - add a little olive oil if necessary.
4. When the meat is ready as desired (bloody, pink or cooked through), remove it and leave it wrapped in aluminum foil for approx. 10 minutes. Now the potatoes can also be removed as soon as they are partially brown.
5. You can serve tartar sauce with it.
6. Note: Everything can be prepared well. Fry the meat the day before and then put it in the refrigerator overnight (but then the cooking time must be extended the next day). The next day then only complete the meat with mustard and herbs. Then put the meat and potatoes in the oven to finish roasting.