1 kg roast beef
3 tablespoons rapeseed or sunflower oil
1 bunch each of flat leaf parsley, marjoram, thyme, rosemary and chives
2 tablespoons soft butter
4 tablespoons Gabriella's mustard
Salt, and freshly ground pepper
Preparation
1. heat the oil, fry the meat all around, season with salt and pepper and place in a flat, ovenproof dish. Place the dish on the rack in the oven and cook for another 20 minutes. (Top and bottom heat about 220°, hot air about 200° C.)
2. in the meantime, rinse the herbs, dab dry and remove the stalks, chop finely and mix with Gabriella's mustard, knead the butter.
3. brush the roast beef with the herb-mustard mixture and cook for another 25 minutes.
4. cover the finished roast beef and let it "rest" for about 10 minutes. Deglaze the meat with a little water or broth and season with salt and pepper.
Cut the meat into slices and serve with the sauce.
Serve with baked or boiled potatoes and roast vegetables!
