Roast Beef with Red Wine Sauce, Green Beans Wrapped in Bacon and Hasselbach Potatoes

Mix a nice marinade from olive oil, pepper, rosemary, thyme and garlic. Rinse the meat briefly and pat dry. Remove any layer of fat.

Marinate the meat with the mixture (without salt) and let it steep for a while at room temperature. I like to marinate 12-24 hours in advance and store it well packed in the refrigerator.

Take the meat out of the refrigerator in good time so that it gets to room temperature.

Coarsely grate the herb marinade and season with coarse salt.

Sear the meat on all sides until crispy. Then put on the wire rack (with a drip pan underneath) with a meat thermometer in the oven at 80 ° C until the core temperature shows 52 ° C (takes about 3-4 hours). You may have to wait a little longer until approx. 56 ° C is reached - depending on your taste. Then take it out, let it rest briefly and cut it open.

Bring the roast set to the boil again, fry the shallots and deglaze with a little red wine. Pass everything and heat again. Then achieve the desired amount with red wine and stock. Season with salt and pepper and thicken a little with the sauce thickener.

Wash the beans and cut off the tips. Then cook in salted water for 10 minutes. Then cool quickly in cold water and dry with a cloth.

Wrap the beans in strips of bacon. Heat the butter in an ovenproof dish, put the beans in (with the bacon seam down) and cover them in the oven at 180 ° C to 200 ° C (5 minutes), turning once.

Preheat the oven to 200 ° C. Cut the potatoes 2-3 mm apart so that they do not fall apart. This works best if you put a wooden board about 1 cm high or a wooden spoon under a potato so that you cannot cut the potato all the way through.

Season the potatoes with salt, add a blob of butter and sprinkle with a little breadcrumbs.

Place the potatoes in an ovenproof dish and cook in the oven at 200 ° C - depending on the size of the potatoes - for approx. 60-75 minutes. Drizzle fat over the potatoes again and again.