English style roast beef with aromatic herbs

For the meat:

• Remove the grease from the joint and tie. Season with salt and pepper and brown in a frying pan.
• Roast in the oven 180 ºC, with aromatic herbs (thyme and oregano).
• Turn the joint over during roasting.
• Remove from the oven when the middle of the joint reaches 37 ºC.
• Allow to rest
• Remove the strings and set aside to carve once cold.

For the sides:

• For the mashed potato. Place in a piping bag with a curly tip.
• For the vegetables, chop a very fine julienne of beans, cabbage, zucchini and carrots, boil separately and rinse.
• Lastly, make a little garlic seasoned oil to add when plating up.

For the sauce:

• Prepare a gravy with the roast juices and brown stock.

For decoration:

• Take some thyme, wash and set aside.

ASSEMBLY

• Cut the beef joint very finely.
• Sauté the vegetables in the garlic oil.
• Place an assortment of vegetables on one side of the plate.
• Add hot mashed potatoes, with the help of a piping bag, next to the vegetables.
• Place the beef on the other side of the plate.
• Baste the meat with the gravy.
• Decorate with aromatic herbs.