Roast beef with mustard and herb marinade

Ingredients for 6 servings:

• 1.3 kg roast beef
• 3 tsp mustard, medium hot
• 5 tbsp olive oil
• ½ tsp marjoram
• ½ tsp thyme
• 1 pinch of salt
• 1 pinch of pepper
• 2 cloves garlic
• Fat, for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 10 minutes

Low-temperature method

Remove the roast beef from the refrigerator at least 2 hours before cooking. If it had to be frozen beforehand, allow at least 36 hours of thawing time in the refrigerator! Preheat the oven to 80°C; it’s best to use an oven thermometer for this. To make the marinade, mix the mustard with olive oil, marjoram, thyme, salt, and pepper. Remove any fat and tendons from the roast beef, pat dry, and sear it on all sides in a pan. When all sides are nicely browned, remove the meat from the pan and let it rest uncovered for about 10 minutes. Then place the meat on an ovenproof plate (a shallow casserole dish will also work), brush generously with the marinade, and then let the roast rest in the oven at 80°C. Brush the meat with small amounts of the marinade every 30 minutes in the oven. Before the final coat, press the garlic through a press into the marinade, stir well, and then brush it onto the meat. At the end of the cooking time, remove the roast beef from the oven and let it rest in aluminum foil for another 10 minutes. Serve with rosemary potatoes and green beans. I like to add a horseradish sauce. Note: As a rule of thumb, 500g of meat needs about an hour; for 1.3kg, that’s about 2.5 hours, depending on the shape of the meat. It’s easier to use a meat thermometer. If the internal temperature of the meat is around 55°C, it’s still slightly rare; 60°C is medium; 65°C is done (still slightly pink at most).