Roast Beef with Green Olive Crust

Rub the roast beef dry, season lightly with salt all around. Fry in hot olive oil in a frying pan for about 8 minutes.

Preheat oven to 80 degrees. Place meat in a roasting pan, drizzle with best olive oil, season with pepper. Place kitchen herbs around the meat. Squeeze garlic cloves a little smooth, add. Cook on the middle shelf in the heated oven for 1, 5 to 2 hours. In the last 30 min. add washed tomatoes, season with salt, season with pepper and fry.

For the crust, shred the bread. Pluck the herb leaves. Finely dice the olives. Finely chop bread and herb leaves in an electric chopper. Cream butter until light and creamy. Fold in bread crumbs and olives, season to taste. Chill quantity in about 20 min, then roll out between two cut open freezer bags just under ½ cm thick oblong (about 10 x 20 cm). Chill until firm to the touch.

Measure the core temperature of the meat with a meat thermometer (55 °C is perfect ). Remove the meat from the stove. Place on an ovenproof plate. Place olive butter plate on surface, peel off top foil and cut plate to size of piece of meat. Brush top of meat with Dijon mustard. Invert olive butter plate on top, flatten a bit and peel off second foil. Bake on middle rack under heated broiler until golden brown. Roast beef a few min rest

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