Role of roast beef with rosemary

Grate the orange peel thinly from the orange. Squeeze out the fruit. Mix the grated orange peel with the rosemary, garlic and 1 tsp pepper.

Place the roast beef on a shelf and cut it at two thirds of the height to 2 cm from the edge. Fold the roast beef open and now cut it from the inside to a third of the height and also fold this piece out. This creates a long piece of meat.

Sprinkle the meat with salt and spread the rosemary mixture over it. Drip 1 tbsp of olive oil. Now roll the meat firmly, start on a short side. Tie the meat every 2 cm with the roulade rope. Leave the meat at room temperature for 1 hour. This allows the taste of the rosemary mixture to be drawn into the meat.

Preheat the oven to 225 ° C. Rub the roast beef on the outside with salt, the rest of the pepper and olive oil. Place the roast beef in a roasting pan. (Insert the roasting thermometer into the middle of the meat.) Place the roasting dish on the grid, slightly below the center of the oven and allow the meat to brown in 10 minutes.

Pour the orange juice into the roasting tray. Switch the oven back to 175 ° C and roast the meat for another 15 minutes until it is just rosé inside (core temperature 45 ° C).

Place the piece of meat on a plate and let it rest for 10 minutes under aluminum foil. Pour 2 tbsp water into the roasting pan and stir the cakings. Pour the moisture into a saucepan and cook it in about 2 minutes until a nice gravy. Cut the meat into thin slices and serve the gravy. Delicious with couscous salad with broccoli and tomatoes from the oven (see tip).