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Roast Beef with Herb Crust
and mushrooms
Ingredients
| 1 kg | top loin of beef |
| 2 tbsp | oil |
| salt and pepper | |
| 1 bunch(es) | parsley, chopped |
| 1 bunch(es) | dill, chopped |
| 1 bunch(es) | chives, chopped |
| 1/2 bunch(es) | basil, chopped |
| 4 sprig(s) | thyme, chopped |
| 75 g | butter |
| 2 tbsp | breadcrumbs |
| 250 g | mushrooms, sliced |
Method
Preparation time: ca. 30 min / Cooking / Baking Time: ca. 40 min / Grade of difficulty: medium / Calories per portion: n/a
Preheat the oven to 200°C. Rub the top loin with oil, salt and pepper. Place into a casserole dish and bake for 25-30 minutes.
In a bowl, mix together the parsley, dill, chives, basil, thyme, 50g of the butter and the breadcrumbs. Reserve 1 tablespoon of the herb mixture. Firmly coat the beef with the herb mixture and bake for 10 more minutes. Remove from the heat and allow to rest for 10 minutes.
In the meantime, melt the remaining butter and fry the mushrooms over medium heat. Stir in the reserved herb mixture and season with salt and pepper.
Cut the roast beef into neat slices and serve with the mushrooms.
In a bowl, mix together the parsley, dill, chives, basil, thyme, 50g of the butter and the breadcrumbs. Reserve 1 tablespoon of the herb mixture. Firmly coat the beef with the herb mixture and bake for 10 more minutes. Remove from the heat and allow to rest for 10 minutes.
In the meantime, melt the remaining butter and fry the mushrooms over medium heat. Stir in the reserved herb mixture and season with salt and pepper.
Cut the roast beef into neat slices and serve with the mushrooms.
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