Roast beef with vegetables

Ingredients for 4 servings:

• 1 kg roast beef
• Sea salt
• Pepper from the mill
• 2 tbsp oil
• 1 tbsp mustard
• 4 shallots
• ½ cucumber(s)
• 2 carrots
• 2 bell peppers
• ½ spring onion(s)
• 10 cocktail tomatoes
• 200 ml vegetable stock
• Salt
• 1 bunch of basil
• 1 shot of vinegar (herb vinegar), light
• some olive oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Low-temperature cooking

Preheat the oven to 85°C. Wash the roast beef, pat dry, and season generously with sea salt and pepper. Sear it all over in the oil. Remove the meat, let it cool slightly, then spread it thinly with mustard and season again with pepper. Cook the roast beef on the oven rack with a drip tray underneath in the oven for about 2.5 hours until pink. For the vegetables, peel and quarter the shallots. Clean, peel, and halve the cucumber and carrots lengthwise. Use a spoon to scrape out the seeds from the cucumber and cut the flesh and carrots into 1 cm thick, diagonal slices. Halve, deseed, and wash the bell peppers. Cut into diamond shapes or cubes. Clean and wash the spring onions and cut into 1 cm wide rings. Wash the cherry tomatoes. Briefly sauté the shallots in the olive oil, add the carrots and bell peppers, and continue to sauté. Deglaze with the stock, cover, and simmer over medium heat. When the carrots are almost tender, add the cherry tomatoes, spring onions, and cucumber. Season the vegetables with salt and pepper, cover, and cook for another 1-2 minutes over medium heat. Remove the vegetables from the heat and let stand uncovered. Wash the basil, shake dry, and pick off the leaves. Season the vegetables with the herb vinegar and stir in the basil. Cut the roast beef into 2 cm thick slices and season with sea salt. Serve on plates with the lukewarm vegetables.