Roast Beef with Mushrooms and Carrots

Prepare the ingredients from the list. For this recipe, it is better to use veal or beef tenderloin or thick edge. Instead of thyme, you can use rosemary, so the meat will have a more intense aroma. It is better to use royal champignons - they are more aromatic than white ones - or replace them with wild mushrooms, if possible.

Wash the meat and pat it dry with a paper towel. Sear on a hot pan with one tablespoon of vegetable oil until golden brown, about 7-10 minutes. The frying time will depend on the size and thickness of the meat piece.

Preheat the oven to 190 degrees. Remove the leaves from 3 sprigs of thyme and mix them with one tablespoon of vegetable oil, add one teaspoon of salt and black pepper. Mix well. Rub the meat with this mixture on all sides and transfer it to a baking dish.

Bake the meat for 15 minutes, remove from the oven and let it rest for 5 minutes. Then return it to the oven for another 15 minutes. This will help the meat become more juicy on the inside. Transfer the roast beef to a preheated plate and spread with 20 grams of butter, cover with foil and set aside while preparing the garnish.

Peel the carrots for the garnish and make ribbons out of them using a vegetable peeler. Cut the onion into wedges and slice the mushrooms in half or quarters.

Heat the remaining tablespoon of vegetable oil in a skillet, sauté the mushrooms, then add the onion. Sauté for 2-3 minutes.

In the baking dish where the roast beef was cooked, layer the mushrooms with onion, add the carrot ribbons, 2 sprigs of thyme, and 10 grams of butter. Season with the remaining salt and black pepper, mix well. Bake for 10-15 minutes.

The beef with mushrooms and carrots is ready. Enjoy your meal!

For a festive feast, you can prepare this roast beef the day before along with the garnish. Let the meat cool completely and wrap it in foil. Transfer the garnish to a container with a tightly closing lid. Store both the meat and the garnish in the refrigerator. Before serving, heat up the garnish, and serve the roast beef cold as an appetizer. Alternatively, you can heat it in the oven if desired, to make the meat warm.