1¼Kilograms of roast beef (dried roast beef; ideally organic)
250Grams of shallots
500Grams of tomatoes (mixed tomatoes: cherry, bottle and yellow tomatoes)
200Grams of olives (mixed olives: green, black, small, large, with and without stone)
5Sprigs of thyme
3Tbsp clarified butter
150Milliliters Marsala (or 100 ml orange and 50 ml lime juice)
Pepper (freshly ground)
To the shopping list
No hauling. Don't stand in line. Have the ingredients for this recipe delivered to your home.
1.Take the meat out of the refrigerator and let it temper for about 3 hours.
2. Peel shallots and garlic. Rinse tomatoes, remove stalks and cut tomatoes smaller if necessary. Drain the olives and capers. Rinse the thyme.
3. Heat 1 tbsp clarified butter in a pan, fry the shallots briefly. Pour in the marsala or juice, bring to the boil, season with salt and pepper. Let simmer for about 5 minutes without a lid. Remove from heat, add garlic, tomatoes, olives, capers and thyme and season with salt and pepper.
4. Preheat the oven to 160 degrees, fan-assisted 140 degrees, gas mark 2.
5. Rub the roast beef all over with 1 teaspoon salt. Heat the remaining clarified butter in a large roasting pan, fry the meat until golden brown on all sides. Spread the vegetables around it. Put in the hot oven and roast without a lid for 35–50 minutes (depending on the thickness of the piece of meat).
6.Take the meat out of the oven and let it rest, covered, for another 5–10 minutes before slicing. Season the vegetables to taste and keep warm. Cut the meat into slices and serve with the vegetables.