Roast beef from the oven

Name: roast beef from the oven
Total time: 110 min
Yield: 4
Ingredients: 2 toes garlic; 2 tablespoon fresh thyme; 5 tablespoon paprika; 4 tablespoon olive oil; 500 gram Roast beef from the tail piece; 1 onion; 2 red sweet pointed peppers; 100 ml dry white wine; 100 ml meat fond

Ingredients

Directions

Additional requirements: meat thermometer and blender.
Let the roast beef come to room temperature.
Chop the thyme.
Cut the onion into wedges.
Cut the peppers into long strips.
Squeeze the garlic over a bowl and mix in half of the thyme, paprika, salt and freshly ground black pepper and three quarters of the olive oil.
Rub the roast beef around with this mixture.
Place the roast beef in the middle of a roasting tray and put the meat thermometer on the thickest piece in the middle.
Divide the onion and paprika around the meat.
Sprinkle the rest of the thyme with salt and pepper and drizzle the remaining olive oil over it.
Slide the universal pan into the middle of the oven.
Switch the oven on at 175 ° C and let the meat roast slowly until the roasting thermometer shows 50 ° C.
Let the roast beef rest on a shelf under aluminum foil for 5 minutes.
Pour the wine and meat stock into the universal pan and scrape off the baking.
Transfer the pepper and onion with the moisture from the roasting tin into the blender and puree everything into a sauce.
Heat the sauce in a saucepan until the thickness is good.
Cut the roast beef into thin slices.
Spoon the pepper sauce over it.
Tasty with tagliatelle and green beans.
Menu suggestion For: mixed salad with chopped radish and scallops of serrano ham.
After: fresh strawberries with honey and fresh thyme leaves.