English style roast beef with aromatic herbs

120 min
Type of dish: Meats
Temperature: Hot
Cuisine type: European cuisine
Ingredients for 5 portions
Ingredients for portions/units
Thyme 1.0 g
Red wine 0.2 l
Brown stock 0.5 l
Gravy 0.5 l
Carrots 0.1 kg
Runner beans 0.1 kg
Cabbage 0.1 kg
Courgette 0.2 kg
Onion 0.05 kg
Carrots 0.025 kg
Green leek 0.3 ud
Bones 0.15 kg
Red wine 0.025 l
Water 0.5 l
Potatoes 0.571 kg
Margarine 0.018 kg
Sterilised milk 0.143 l
Table salt 1.786 g
Ground white pepper 2.857 g

For the meat:

  • Remove the grease from the joint and tie. Season with salt and pepper and brown in a frying pan.
  • Roast in the oven 180 ºC, with aromatic herbs (thyme and oregano).
  • Turn the joint over during roasting.
  • Remove from the oven when the middle of the joint reaches 37 ºC.
  • Allow to rest
  • Remove the strings and set aside to carve once cold.

For the sides:

  • For the mashed potato. Place in a piping bag with a curly tip.
  • For the vegetables, chop a very fine julienne of beans, cabbage, zucchini and carrots, boil separately and rinse.
  • Lastly, make a little garlic seasoned oil to add when plating up.

For the sauce:

For decoration:

  • Take some thyme, wash and set aside.


  • Cut the beef joint very finely.
  • Sauté the vegetables in the garlic oil.
  • Place an assortment of vegetables on one side of the plate.
  • Add hot mashed potatoes, with the help of a piping bag, next to the vegetables.
  • Place the beef on the other side of the plate.
  • Baste the meat with the gravy.
  • Decorate with aromatic herbs.
Nutritional information (1 portion)
Fiber 11.33 g
Saturates 20.3 g
Monounsaturated fatty acids 26.86 g
Polyunsaturated fatty acids 5.68 g
Cholesterol 138.16 mg
Calcium 254.66 mg
Iron 8.2 mg
Zinc 7.93 mg
Vitamin A 562.92 ug
Vitamin C 98.36 g
Folic acid 238.36 ug
Salt (Sodium) 612.1 mg
Sugars 23.04 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.