Roast beef à la Provence

Ingredients for 4 servings:

• 1 kg roast beef
• 800 g triplets
• 1 bulb(s) garlic
• 4 tbsp, heaped herbs of Provence
• 8 tbsp olive oil
• 1 tbsp coconut oil
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

cooked at 80 degrees

Preheat the oven to 200 degrees Celsius (top/bottom heat). Halve or quarter the new potatoes, depending on their size. Chop the garlic, do not peel it. Add the garlic and potatoes to the oven roasting pan and toss with olive oil, salt, and pepper. Cook the potatoes in the oven for about an hour. Heat the coconut oil in a heavy pan and sear the roast beef on all sides. Once the potatoes are tender, reduce the oven temperature to 80 degrees Celsius (175 degrees Fahrenheit). Coat the roast beef in the herbs on all sides and then place it on top of the potatoes. Mix the remaining herbs into the potatoes. Cook the meat in the oven at 80 degrees Celsius (175 degrees Fahrenheit) until the internal temperature reaches about 55 degrees Celsius (131 degrees Fahrenheit). This takes about an hour. Thinly slice the meat and serve with the potatoes.