Roast beef with roasted peaches

Preheat the oven to 220 ° C. Let the roast beef come to room temperature. Finely chop the garlic. Chop the onion finely. Chop the oregano coarsely. Halve the peaches. Remove the pips and pull off the sheet. Cut 1 peach into pieces.

Rub the roast beef with salt and freshly ground pepper and fry the meat in a frying pan with hot butter around brown. Spoon the pieces of peach, garlic and sherry through the frying fat and roast the roast beef with the lid diagonally on the pan in 20-25 minutes brown and on the inside red or rosé (meat thermometer 50-55 ° C). Times regularly.

Put the other peaches on a griddle covered with parchment paper and sprinkle with red onion, oregano, sea salt and pepper. Drip some olive oil over it. Roast the peaches in the oven for 20 minutes. Let the roast beef rest on a shelf for 5 minutes.

Puree the frying liquid with peach with the hand blender into a tasty gravy. Serve slices of roast beef with gravy and roasted peaches.