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Preparation :
Brush the roast beef with this marinade on all sides, then cover with cling film and refrigerate for 2 hours (or overnight) so that the meat absorbs the aromas (if you are in a hurry, cook it directly).
In a saucepan or multicooker, or just a large frying pan, add a good drizzle of olive oil then place the roast beef, brown it on all sides for 5 to 8 minutes then add the chopped shallots and mix for a good minute.
Place the roast in a baking dish (I use the Ninja Foodie Max multicooker, I put it on the rack). Add the butter and a glass of water (250 ml) to the remaining marinade, mix and pour it over the roast.
Bake in a preheated oven at 200°C for a good hour (keep an eye on it) covered with baking paper and
aluminum foil. (In the Ninja Foodie max 30 minutes in steam mode and fry 190°C).
Meanwhile, cut the mushrooms into strips and cook the potatoes in a large volume of salted water for 15 minutes.
Once the roast is cooked, remove the sauce and add the mushrooms and cook for 5 minutes, add the cream, flour or starch diluted in a little milk and continue cooking until the cream thickens slightly and becomes creamy. Add the chopped parsley. Adjust the seasoning if necessary.
Mash the potatoes using a glass then place them in an ovenproof dish (lined with baking paper). Mix all the ingredients (olive oil, garlic, onion, sweet pepper, oregano, thyme, salt and pepper) then brush them generously.
Brown the potatoes in a preheated oven at 200°C for 15 minutes (or in the Ninja foodie max steam mode and fry at 230°C for 10 minutes, keep an eye on them).
Serve the roast beef with mushroom sauce and golden potatoes.
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