200°C · 20-30 minAllergens
Lactose
Selderij
Sulfiet
MosterdSuper Tender Roast Beef with Green Asparagus
This luxurious dish is a real treat, even on a Wednesday! :) We marinate the beef tenderloin (better living 2 stars) with fresh rosemary and thyme and sear it all around. Accompanying this, I prepare roasted Swedish Hasselback potatoes, infused with fresh rosemary and garlic, soft on the inside and crispy on the outside! Served with a generous portion of green vegetables, such as grilled green asparagus, French beans, and broad beans, along with a velvety gravy.
Super Tender Roast Beef with Green Asparagus
Beef tenderloin (better living 2 stars), green asparagus, French beans, broad beans, runner beans, celery, celeriac, leek, white onion, carrot, garlic, Nicola potato, fresh bay leaf, rosemary and thyme, confit lemon, juniper berries, cloves, Dijon mustard, tomato purée, xanthan gum, brandy, red wine, dark brown sugar, homemade veal stock (contains celery), extra virgin olive oil, red wine vinegar, pepper and salt, sunflower oil.
Allergens: alcohol, koemelk, lactose, mosterd, selderij, sulfiet.
Microwave
Heat the vegetables and potatoes covered with cling film for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Heat the meat covered but briefly (note, the meat can quickly become tough in the microwave) for 1-2 minutes (1 person), 3 minutes (2 or more persons).
Oven — 200°C, 20-30 minMarleen's choice
Allow the meat to come to room temperature outside the fridge. Heat the vegetables and potatoes covered with an ovenproof plate or aluminium foil for 15 minutes (1 person) to 20 minutes (2 or more persons). Then remove the foil from the potatoes and place the uncovered meat alongside, heating everything for another 3-6 minutes (1 person) to 10 minutes (2 or more persons). Prefer your meat well done? Place it in the oven earlier.