Succulent roast beef with herbs, served alongside Hasselback potatoes, vibrant vegetables, and refreshing dips.
Coffee Main course

Roast beef with coffee-herb crust

Prepared with

EILLES KAFFEE RÖSTMEISTER Caffè Crema

1000 g Whole bean
Eilles Kaffee Röstmeister Caffè Crema, a balanced blend of nutty flavours in a stylish blue packaging.
Difficulty Difficult
Preparation time 1 hour 50 minutes
Diet Gluten-free

Ingredients

Servings 4

Anzahl Zutat
6 handles Rosemary
8 stems Thyme
4 TSP EILLES KAFFEE RÖSTMEISTER Caffè Crema (whole beans)
- Pepper from the mill
12 (750 g) medium-sized, oblong potatoes
1 kg Roast beef
- coarse sea salt
6 TBSP. Olive oil

Salsa Verde

Anzahl Zutat
100 g Herbs, e.g. flat-leaf parsley, coriander
2 TSP small fine cabers
1 Organic lemon
- Salt
60 ml Olive oil

Apple sour cream

Anzahl Zutat
1 bunch Coriander
1 bunch Dill
1 small tart apple
250 g Sour cream
- Salt
- Pepper

In addition

Anzahl Zutat
250 g small baby carrots
250 g Sugar snap peas

Step by steps Preparation

  1. 1.Step

    Ingredients Herbs, rosemary, potatoes, EILLES KAFFEE RÖSTMEISTER Caffè Crema beans, salt, pepper
    Wash the herbs, toss to dry, pluck from the stalks and finely chop separately. Set aside 2 tbsp rosemary for the potatoes. Finely crush the EILLES KAFFEE RÖSTMEISTER Caffè Crema beans in a mortar. Mix the crushed coffee beans with the herbs, salt and pepper.

  2. 2.Step

    Ingredients Potatoes, olive oil, salt, rosemary
    Preheat the oven to 140° (top/bottom heat). Peel and wash the potatoes. Straighten 1 side. Place 1 potato at a time, cut side down, between two wooden sticks (e.g. sushi sticks) and cut in a fan shape. This prevents the potato from cutting through. Brush the potatoes with 3 tbsp olive oil and sprinkle with salt and the reserved rosemary. Place on a baking tray lined with baking paper.

  3. 3.Step

    Ingredients Roast beef, salt, pepper, oil
    Rub the roast beef with salt and pepper. Heat 3 tablespoons of oil in a roasting tin and sear the meat all over for 6 minutes. Place the roast beef on a double piece of aluminum foil. Spread the coffee and herb mixture over the roast beef and insert the meat thermometer. Place the meat with the potatoes. Roast in the preheated oven on the bottom shelf for approx. 55 minutes.

  4. 4.Step

    Ingredients Herbs, capers, lemon, salt, pepper, olive oil, apple, sour cream,
    Meanwhile, for the salsa verde, wash the herbs, shake dry and pluck the leaves from the coarse stalks, using the fine ones as well. Finely chop the herbs and fine stems. Finely chop the capers. Wash the lemon and grate the zest. Squeeze out the juice. Mix the capers with 30 ml lemon juice, 1 teaspoon lemon zest, salt (e.g. fleur de sel) and olive oil in a bowl. Add the herbs and mix well, pour into a screw-top jar and chill until ready to serve. For the sour cream dip, wash the herbs and toss to dry. Pluck the leaves or dill tips from the stalks and chop. Quarter the apple. Remove the core and dice the apple very finely. Mix the sour cream with the herbs, diced apple, salt and pepper. Also chill.

  5. 5.Step

    Ingredients Carrots, mangetout
    Peel the carrots and clean the mangetout. Wash the vegetables.

  6. 6.Step

    Remove the meat and wrap in aluminum foil. After the cooking time, the meat should have a core temperature of 56-58°C.

    Leave to rest for approx. 10 minutes.

    Immediately heat the oven to 240°C. Continue to bake the potatoes for approx. 10-15 minutes. In the meantime, steam the vegetables in a little lightly salted water for approx. 6-7 minutes. Drain the vegetables. Cut the roast beef into thin slices. Serve the potatoes, salsa verde, sour cream dip and vegetables with the meat.