Roast beef with herb crust at 80 degrees

Ingredients for 6 servings:

• 2 kg roast beef (without tendons and fat)
• Salt and pepper from the mill
• 50 g clarified butter
• 200 g breadcrumbs
• 150 g butter
• 6 tsp mustard, grainy
• 2 sprigs rosemary
• 4 stalks of thyme
• 4 tbsp oil

Instructions

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

Season the roast beef with salt and pepper. Heat the clarified butter in a pan and sear the meat on both sides. Then place it on an oven rack and cook for 5 hours at a constant 80°C (convection not recommended). A drip tray will prevent the meat juices from dirtying the oven. The internal temperature should reach 65°C. Mix the breadcrumbs in a bowl with the butter, oil, mustard, salt, and pepper. Pick and chop the herbs, and mix them in. Remove the meat from the oven and turn on the broiler. Spread the breadcrumbs over the meat and grill on the second rack from the bottom for 4-5 minutes until golden brown. Let the meat rest briefly and then cut into thin slices.