Roast beef, steamed vegetables, tomato mozzarella salad and red fruit yogurt dessert

Ingredients

• 800 g Beef roast (at room temperature, cut into pieces 2‑3 cm thick)
• 30 ml Extra virgin olive oil (2 tablespoons)
• 4 unités Garlic cloves (minced)
• 1 c. à café Salt
• 0.5 c. à café Ground black pepper
• 500 g New potatoes (washed, whole)
• 300 g Green beans (trimmed)
• 1 c. à soupe Provençal persillade (mix of chopped parsley, garlic, salt)
• 500 g Mixed tomatoes (thinly sliced, of uniform size if possible)
• 200 g Buffalo mozzarella (drained, sliced)
• 5 feuilles Fresh basil (chopped)
• 1 c. à soupe Pesto (optional) (optional, to drizzle over the salad)
• 250 g Plain yogurt (full-fat)
• 1 c. à café Orange blossom water
• 150 g Strawberries (diced)
• 100 g Raspberries
• 100 g Blueberries
• 2 c. à soupe Sugar

Instructions

1. Sear the roast at room temperature

   Remove the beef roast from the refrigerator 30 minutes before cooking to bring it to room temperature.

   Time: PT30M

2. Season the roast

   Brush the roast with olive oil, then rub with minced garlic, salt and black pepper.

   Time: PT5M

3. Roast the beef

   Place the roast in a baking dish and roast at 200°C for 20 minutes for well‑done cooking.

   Time: PT20M

   Temperature: 200°C

4. Let the meat rest

   Remove the roast from the oven, cover with aluminum foil and let rest for 10 minutes before slicing.

   Time: PT10M

5. Prepare the vegetables

   Wash the new potatoes and green beans, trim the beans, then place them in the steamer basket.

   Time: PT10M

6. Steam cooking

   Steam the potatoes and green beans for 20 minutes until tender.

   Time: PT20M

7. Sauté the vegetables

   Transfer the cooked vegetables to a sauté pan, add 1 tablespoon olive oil, the remaining minced garlic and the persillade. Sauté for 5 minutes over medium heat (about 180°C).

   Time: PT5M

   Temperature: 180°C

8. Prepare the tomato‑mozzarella salad

   Thinly slice the tomatoes and mozzarella. Arrange the slices alternately on a plate, drizzle with olive oil, season with salt and pepper, and sprinkle with chopped basil. Add a touch of pesto if desired.

   Time: PT10M

9. Prepare the red fruit mixture

   Dice the strawberries, mix with raspberries and blueberries in a bowl. Add orange blossom water and sugar, let rest for 5 minutes so the fruit releases its juice.

   Time: PT5M

10. Incorporate the yogurt

    Pour the plain yogurt over the fruit mixture, gently stir until a homogeneous consistency is achieved.

    Time: PT3M

11. Plate the dessert

    Divide the fruit yogurt into small cups or glasses, chill until serving.

    Time: PT5M

Nutrition Facts

Calories

925

Protein

66 g

Carbohydrates

49 g

Fat

38 g

Fiber

4.5 g

Ingredient Substitutions

• Instead of Beef roast: rumsteak, beef fillet
• Instead of Extra virgin olive oil: rapeseed oil
• Instead of Buffalo mozzarella: cow mozzarella
• Instead of Plain yogurt: Greek yogurt
• Instead of Sugar: honey, agave syrup

Equipment Needed

• Oven
• Baking dish
• Steamer basket (Monsieur Cuisine)
• Sauté pan or frying pan
• Chef's knife
• Cutting board
• Mixing bowl (x3)
• Wooden spoon
• Whisk (optional)
• Aluminum foil
• Kitchen tongs
• Presentation plate
• Glasses or small cups for the dessert

Critical Steps — Do Not Skip

• Season the roast evenly
• Roast at 200°C for 20 minutes
• Let the meat rest 10 minutes
• Steam until tender
• Do not burn the garlic when sautéing the vegetables

Chef Tips from the Video

• Use a meat thermometer for precise roast cooking.
• Sprinkle a little lemon zest over the salad for an extra fresh note.
• Add a pinch of Espelette pepper to the sautéed vegetables for a mild heat.

Troubleshooting

Storage

Refrigerator: Store leftovers of meat, vegetables and salad in airtight containers for up to 3 days.

Freezer: The roast can be sliced and frozen for 2 months in a freezer bag.

Room temperature: The dessert should be kept chilled, do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The roast can be cooked the day before and gently reheated in the oven at 150°C.
• Steamed vegetables can be prepared ahead and simply reheated in a pan with a drizzle of oil.
• The salad can be assembled ahead, but add the dressing just before serving.
• The red fruit mixture can be prepared 2 hours ahead, adding the yogurt at serving time.