Roast Beef in Thyme Crust

1. parcel the roast beef and trim the fat cover. Season the meat with salt

and season with pepper.

Heat the oil in a roasting pan. Sear the meat on both sides and remove. Cover the bottom of the roaster with aluminum foil (so that the heat is better distributed and does not overcook the bottom of the roaster).

the bottom of the roast), place the meat on it. 3.

3. roast the meat in the heated oven on the 2nd shelf from the bottom at 130 degrees for about 50-60 minutes (gas 1-2, convection oven 60 min/110 degrees).

In the meantime, for the crust, stir the butter until creamy, fold in the mustard, egg yolk and thyme leaves.

Crumble the white bread without the crust in the Moulinette and fold into the butter mixture. Season the mixture heavily with salt and season with pepper, cover with cling film and leave to cool.

Remove the roast beef from the roaster. Roll out the crust between plastic wrap as wide as the roast beef, place it on the meat and press it smooth.

Grill the roast beef for 5 minutes until the crust is golden brown. 8.

8. slice the meat and serve with tomato compote (see recipe).

Offer crusty baguette with it.

Egg white : 9 gram

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