Roast Beef on Mashed Sweet Potatoes with Grilled Asparagus and Honey Tomatoes in Port Wine Jus

For the roast beef:

1. Free the roast beef from all tendons. Remove a third of the fat layer. Cut the remaining fat into a diamond shape, do not cut into the meat. Rinse and dry the thyme and rosemary. Peel the garlic.
2. Rub the roast beef vigorously on all sides with the sea salt and massage in with the mustard. Then fry until golden brown on all sides with the clarified butter.
3. Preheat the oven to 100 degrees top / bottom heat. Cover the meat in the roaster with all the herbs and cook in the oven for about 1.5 hours until a core temperature of 55 degrees is reached. After the cooking time, let it rest for another 10 minutes. To serve, cut the meat into slices and sprinkle with pyramid salt, for example.

For the honey tomatoes:

1. Let the tomatoes simmer in the pan of the meat. Add some butter and beef stock and pour honey over it. Let simmer for about 5 minutes.

For the asparagus:

1. Remove the dry ends from the asparagus. Heat a grill plate. Add a little olive oil and sprinkle with sea salt. Grill the asparagus in it and turn it again and again until it is nice and crispy.

For the port wine jus:

1. Simmer the beef stock with the port wine. Add the herbs and keep topping up with the port wine until the jus is greatly reduced. Add the roast beef for the seasoning. Put everything through a sieve and thicken the sauce with roux until creamy.

For the mashed sweet potatoes:

1. Peel and chop the potatoes, cover and simmer in boiling water for 20-25 minutes. Then drain and let steam out in an open saucepan over a very mild heat.
2. Mash the potatoes, add milk and stir in butter. Mix everything together and season with spices.