Roast beef with basil cream, ungrained vegetables & amp; potatoes

Ingredients for Roast beef with basil cream, ungrained vegetables & amp; potatoes

Instructions for Roast beef with basil cream, ungrained vegetables & amp; potatoes

To prepare the Roast beef with basil cream, ungrained vegetables & amp; potatoes recipe, please follow these instructions:

Roast beef: Bring the meat in a pan of boiling water, boil for 20 min. Take the meat, wipe and pour it golden in butter for approx. 5 min. Season with salt and pepper, pack it in foil and let it rest for 15 minutes. Cut the meat into thin slices.

Basil Cream:
Blend egg yolk, salt and lemon juice for a few seconds. Add olive oil to a thin beam while the blender is running. The blend to the consistency is thick and creamy. Bring the basil in, blend until the cream is green. Turn the cream fry into, taste with salt and pepper.

Ungrained vegetables:
Cut tomatoes, squash and eggplant in thin slices. Shake the squash and eggplant dishes for a few minutes in olive oil. Put tomatoes, squash and eggplant in a refractory dish, spread the pesto, season with salt and pepper. Place the dish in the oven at 175 degrees C. alm. Oven for approx. 30 min.

potatoes:
Mix peeled potatoes with oil, salt and tomato paste. Place them in an ovenproof dish, cover with aluminum foil and place in the oven at 175 degrees C. alm. Oven for 1 hour.

Sprinkle with parsley before serving.

tips:
Cold roast beef and basili cum cream can be served as a lunch dish with salad and lune flûtes.