Roast Beef in Mustard Herb Crust with Bacon Beans and Stuffed Tomatoes

Roast beef:

Remove fat and tendons from roast beef, season with salt and pepper. Heat clarified butter in a frying pan. Sear the roast beef well on all sides. Add halved garlic bulb, shallot, thyme and rosemary, fry briefly, season with salt and pepper and place everything together on a tray covered with aluminum foil. Cook in a heated oven at 110 degrees for about 60 minutes or in a multi-steam cooker at low temperature cooking level Lograd Celsius.

Mustard Kitchen Herb Crust:

For the crust, cream the butter with salt and mix well with the mustard, herbs and white bread. Season vigorously with salt and freshly ground pepper. Press the mustard and herb crust in a freezer bag until evenly flattened and place in the refrigerator for about 1 hour. After the roast beef is cooked, remove the kitchen herbs, shallots and garlic from the baking sheet. Cut the crust to the size of the meat, remove the freezer bag and place the crust on top of the meat, pressing well to flatten. Bake the roast beef with crust under the broiler for about 5 min, until golden.

Bacon Beans:

Blanch the kenya beans in enough salted water and quench. Divide the beans into 4 bundles and wrap each in a slice of bacon. Fry the bean rolls in clarified butter until crispy and season with salt and pepper.

Stuffed tomatoes:

Dip tomatoes briefly in boiling water, rinse and remove skin. Remove the de

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