Summary

Ingredients

• 1.3 kg roast beef
• 3 teaspoons mustard, medium hot
• 5 tablespoon olive oil
• 0.5 teaspoon ½ marjoram
• 0.5 teaspoon ½ thyme
• 1 pinch (s) salt
• 1 pinch pepper
• 2 cloves garlic
• Fat, for frying

Print Recipe Pin Recipe

Instructions

1. Take the roast beef out of the refrigerator at least 2 hours before preparing it. If it had to be frozen beforehand, allow for at least 36 hours of defrosting time in the refrigerator! Preheat the oven to 80 ° C, preferably using an oven thermo.
2. For the marinade, mix the mustard with the olive oil, marjoram, thyme, salt and pepper well. Remove fat and tendons from the roast beef, pat dry and sear on all sides in a pan. When all sides are nicely browned, remove the meat from the pan and let it rest uncovered for about 10 minutes. Then place the meat on an ovenproof plate (a flat baking dish is also possible), generously apply the marinade with a brush and then let the roast simmer in the oven at 80 ° C.
3. Brush the meat in the oven every 30 minutes with small amounts of the marinade. Before the last time, press the garlic into the marinade through a press, stir well and then brush onto the meat. At the end of the cooking time, take the roast beef out of the oven and let it rest for 10 minutes in aluminum foil.
4. It goes well with rosemary potatoes and green beans. I like to add a horseradish sauce.
5. Annotation:
6. As a rule of thumb: 500 g of meat takes about an hour, with 1.3 kg that takes about 2.5 hours, depending on the shape of the meat. It is easier to use a meat thermo. If the core temperature in the meat is around 55 ° C, it is still slightly rare, 60 ° C is medium, 65 ° C done (at most slightly pink).