Roast beef with mashed potatoes and glazed vegetables

45 min
Chef's challenge
6 people or more
Who can resist roast beef with mashed potatoes and glazed vegetables? If you think not, save this recipe to turn your next meal into an experience full of flavor and texture - it's the perfect dish to impress!

Ingredients

  • Beef topside
  • 2 tbsp salt
  • 2 tbsp black pepper
  • Olive oil
  • Dijon mustard
  • 2 potatoes
  • 100 ml milk
  • 100 mg butter
  • Nutmeg
  • 2 cloves garlic
  • Baby carrots
  • Pearl onions
  • 1 sprig rosemary
  • 1 tbsp sugar
  • 60 ml balsamic vinegar

Preparation

  1. For the roast beef: tie the beef topside with kitchen twine. Season it with salt and black pepper,then cover it and refrigerate for a few hours.
  2. Brush the meat with olive oil and sear it in a hot pan until evenly browned.
  3. Remove the beef from the pan and coat the entire surface with Dijon mustard using a pastry brush. Place the beef in a roasting dish,add a couple of rosemary sprigs,and roast at 175° C for 35 minutes.
  4. Peel and dice the potatoes. Boil them in a large pot of water with a tablespoon of salt for about 2 minutes.
  5. Drain and mash the potatoes together with butter,milk,a pinch of salt,black pepper,and a dash of nutmeg.
  6. Heat a drizzle of olive oil in a pan. Once hot,add the baby carrots and pearl onions with a pinch of salt,cooking until they begin to soften.
  7. Add the peeled garlic cloves,butter,and a sprig of rosemary. When the butter has melted,stir in the sugar and balsamic vinegar.
  8. Cook the vegetables in this mixture until they’re coated with a glossy glaze.

Chef's tip!

The secret to getting SUPER juicy roast beef is the added steam of the EasySteam function, which gives the meat the perfect doneness with that extra juiciness.