Rinse the roast beef under cold running water, pat dry and remove the thin edge of fat with a sharp knife. Heat oil in a pan. Fry the meat all over. Then season the meat with salt and pepper and place the meat in a flat baking dish. Put the tin on the wire rack in the oven.
Top / bottom heat: approx. 220 ° C (preheated)
Hot air: about 200 ° C (not preheated)
Gas: level 4 - 5 (not preheated)
Roasting time: around 20 minutes
In the meantime, for the herb-mustard crust, rinse the parsley, marjoram, thyme and basil, pat dry, pluck the leaves from the stalks, finely chop or weigh them and mix with the mustard.
Brush the roast beef with the herb and mustard mixture with a brush and finish cooking for about 25 minutes using the oven setting specified above.
Cover and let the finished roast beef rest for about 10 minutes. Boil the roast set with a little water and season with salt and pepper.
Cut the meat into slices and serve with the sauce.
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