Pink Roasted Roast Beef From the Lieper Pasture-Raised Beef With

Perhaps your new favorite bean dish:

Remove fat and tendons from roast beef, season and sear in hot fat on both sides. Take diced vegetables for the sauce in the roaster form and color. Add paradeis pulp and fry. Extinguish with red wine and meat stock and cook for about 15 minutes at 180 to 200 °C in the stove.

For the herb crust, crush the de-barked toast in a food processor and knead together with the chopped kitchen herbs, honey mustard and butter.

Remove the meat from the stove, coat with the herb crust mixture and cook at 200 °C for about 8 minutes.

Make the sauce from the ingredients listed, pour it through a sieve, maybe mix it with a little bit of sauce binder.

Cook the cleaned beans with salt and savory. Before serving, toss them in butter. Press the cooked potatoes through the press, stir in butter and whipped cream, season with salt, pepper and a pinch of nutmeg.

Arrange sauce, beans, meat and mashed potatoes on a plate and bring to the table.

Kitchen herb honey crust, buttered princess beans and mashed potatoes

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