Roast Beef with Vegetables

Roast beef recipe with grilled potatoes, vegetables in a spicy sauce.

Ingredients

Directions

We clean the beef from films. In a bowl, mix honey, mustard, salt, and pepper to taste. Lubricate the meat with this mixture, put it in a container, cover it with cling film, and put it in the refrigerator overnight.
Prepare a mixture of pickling vegetables. To do this, mix 50 ml of vegetable oil, add 2 cloves of garlic (through a press), salt and pepper, finely chopped herbs.
Cut the potatoes together in the skin into slices, mix with the rest of the vegetables, fill with the marinade, and let stand for a while.
Next, fry the potato wedges in a dry grill pan and transfer them back to the vegetables.
Preheat the oven to 250 degrees, set the grill on the middle tier, put the tenderloin directly on the grill (so that it can also be fried with a crust from below), and put a container with vegetables under the roast beef. As a result, the juices from the roast beef will drain onto the vegetables and impregnate them with their aroma. We bake everything together for 10 minutes in convection mode.
Next, take out the vegetables, and wrap the roast beef in foil for 5 minutes so that the juices from the center are distributed throughout the roast beef.

Served with egg, cherry, peas, and pesto.

Bon appetit!

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