Slow roasted roast beef with green herb crust

Name: slow roasted roast beef with green herb crust
Cook time: 15 min
Total time: 75 min
Yield: 4
Ingredients: 1 lemon cleaned up; Red pepper; 20 g fresh flat parsley; 1 toe garlic; 50 g Parmigiano Reggiano; 4 anchovy fillets in canned oil; 15 g fresh basil; 2 el traditional olive oil; 50 g polenta (maize semolina) bag of 250 g; 1 medium sized egg; 1 culinary roast beef pack 785 g, at room temperature

Ingredients

Kitchen Stuff

1 food processor
1 meat thermometer

Directions

Preheat the oven to 160 ° C.
Grate the yellow skin of the lemon. Remove possibly the stalk of the red pepper and halve the pepper in the length. Remove the seed lists with a sharp knife.
For the herb crust, grate the grater, parsley, half pepper, garlic, cheese, anchovies, basil and oil in the bowl of the food processor and grind.
Put in the polenta.
Beat the egg. Dab the roast beef dry with kitchen paper and brush with the egg.
Spread the herb crust over the top and sides of the roast beef and push. Put back in the aluminum baking dish from the packaging.
Put the meat thermometer in the thickest part of the meat and bake in the middle of the oven for about 55 minutes until the meat reaches 60 ° C.
Take the meat out of the oven, let it rest for 5 minutes under aluminum foil and cut it into slices. Serve immediately. Yummy! .