Grilled roast beef with homemade herb butter

40 minutes

Mittel

2 persons

This first-class roast beef comes from oxen that have been kept in a species-appropriate manner, which results in a particularly tender and intense flavor. With this recipe, we show you how to prepare this roast beef perfectly on the grill. It is served with wild broccoli, tomatoes and small onions. A homemade herb butter rounds off the dish. An unforgettable grilling experience!

Ingredients

400 g roast beef from pasture-fed cattle
300 g wild broccoli
200 g cherry tomatoes
200 g small onions or shallots
3 tablespoons olive oil
For the herb butter
100 g soft butter
2 cloves garlic, finely chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh chives
Salt and freshly ground pepper

Marco from HONEST CATCH

Marco is our expert when it comes to food trends and more. He is our contact for questions about grilling.

Preparation

Allow the roast beef to thaw overnight in the refrigerator and then remove it from the packaging and refrigerator about an hour before grilling to allow it to reach room temperature.
Preheat the grill to high temperature. If you are using a charcoal grill, the coals should be glowing. Prepare an area of the grill for indirect heat.
Wash the wild broccoli and cut off the ends. Wash the cherry tomatoes.
Peel the small onions. Mix the vegetables with olive oil, salt and pepper.
For the herb butter, put the soft butter in a bowl. Add the chopped garlic, thyme, rosemary and chives to the butter. Season with salt and pepper and mix well.
Grill the roast beef on direct heat for 3-4 minutes on each side until it has a nice crust. Then place the meat in the indirect heat area and close the grill lid.
Grill the roast beef until it is cooked to the desired degree (for medium-rare, core temperature should be around 52-54°C). A meat thermometer is very helpful here. After grilling, let the meat rest for around 5 minutes. While the meat is resting, place the wild broccoli, cherry tomatoes and baby onions on the grill and grill over medium heat for about 5-7 minutes, until the vegetables are lightly browned and fork-tender, turning occasionally.
Cut the roast beef into slices and arrange on a plate. Place the wild broccoli, cherry tomatoes and small onions next to it.
Place the herb butter over the hot meat and vegetables so that it melts slightly.

Tip: Always cut the roast beef against the grain for a more tender bite. Make sure to observe the direction of the muscle strands and cut the meat at right angles to these grains.