Herb Roast Beef

With fried potatoes and cherry tomatoes

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Ingredients

1 kg	top loin of beef
1 kg	potatoes
	salt and freshly ground black pepper
5 sprig(s)	rosemary, chopped
1 bunch(es)	thyme, chopped
300 g	cherry tomatoes
50 g	green olives
6 tbsp	olive oil

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 1 hr / Grade of difficulty: easy / Calories per portion: n/a

Season the meat with salt and pepper. In a roasting pan, heat 2 tablespoons of the oil and sear the meat until brown all around.

Preheat the oven to 180°C. Mix the herbs with a drop of oil and coat the meat with the herbs. Transfer the roasting pan into the hot oven and roast the meat for 25-35 minutes or to the doneness you like. Allow to rest for 10 minutes.

Cook the potatoes in salted water until done. Drain, allow to cool a bit, then peel and slice the potatoes. Heat the remaining oil and fry the potatoes until golden brown. Add the tomatoes and the olives and cook for some more minutes. Season to taste with salt and pepper.

Carve the meat into thin slices and serve together with the vegetables.