Marinated herb meat

Ingredients for 8 servings:

• 700 g pork fillet(s)
• 700 g roast beef
• salt and pepper
• 6 tbsp oil
• 6 tbsp vinegar (red wine vinegar)
• 3 tsp mustard (Dijon mustard)
• 4 tsp berries (pink peppercorns)
• 3 tbsp parsley
• 3 tbsp dill
• 3 tbsp chervil
• 3 tbsp chives, cut into rolls
• 8 tbsp oil
• some water

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 40 minutes

Season the meat with salt and pepper. Heat 6 tablespoons of oil, sear the meat on both sides, and deglaze with a little water. Finish cooking the meat in the roasting tin in the oven at 180-200 degrees Celsius. Allow the meat to cool slightly, then cut into slices about 1/2 cm thick and place in a shallow dish with the meat juices. Sprinkle with salt and pepper. For the marinade, mix the vinegar, mustard, and peppercorns; season with salt and pepper. Stir in the remaining ingredients and pour over the meat, mix carefully, and let it marinate for at least 4 hours. Turn the meat occasionally and season again to taste.