Mushroom roast with rosemary potatoes

Ingredients for 4 servings:

• 4 slice(s) roast beef, (roast roast) à 160-200 g
• 250 g mushrooms
• 3 sprigs of parsley
• ½ lemon(s)
• Clarified butter
• butter
• Pinch(s) of salt and pepper
• 125 ml beef broth
• 500 g potato(s), waxy
• 3 sprigs rosemary, fresh
• 3 sprigs of thyme, fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and peel the potatoes, then cut into 1/2 cm thick slices. Heat clarified butter in a large frying pan or grill pan and place the potatoes side by side, making sure they are not lying on top of each other. Arrange the rosemary and thyme sprigs on top and fry slowly over medium heat on both sides until golden brown and cooked through. In the meantime, wash and quarter the mushrooms. Season the roast beef with salt and pepper, then sear it briefly and quickly on both sides in clarified butter. Remove the roast beef from the pan and keep warm. Brown the mushrooms with butter in the same pan. Then deglaze with beef broth and simmer briefly, adding a little butter to the pan to thicken it. Season with salt, pepper, and a squeeze of lemon juice. Finally, stir in the chopped parsley. Just before the sauce has reached the desired consistency, return the meat to the pan and let it simmer for a while. Arrange the roast beef with mushrooms and fried potatoes on portion plates and pour the sauce over the meat.