Beef Roast in Bread Dough

For the dough, mix the flour with the salt, thyme and rosemary.

Stir the yeast with the milk, together with the oil to the flour form and knead into a firm dough. Cover and let rise for about an hour.

For the marinade, press the garlic and mix it with the mustard, spices, cognac, wine and oil. Brush the roast all over and marinate in the refrigerator for about an hour.

Chop the walnuts very finely and mix with the finely chopped herbs. Roll out the dough on a little flour about 30 x 30 cm (for a roast of 800 g), cut a strip of about 20 mm on each side for the garnish.

Fry the roast in oil in a frying pan for about 15 minutes, turning it, remove it from the pan and let it cool down a little. Preheat the stove to 200 degrees.

Turn roast in the nut-spice mixture to the other side, then place in the center of the dough. Brush edges of dough with water and wrap roast with dough to form a parcel. Cover baking sheet with parchment paper, place roast (with dough seam down) on baking sheet. Remove 4 strips from the leftover dough, brush them with water and garnish the roast with them (like a package).

Place the baking tray in the middle of the oven and roast the roast at 200 °C for about 35 minutes. The core temperature of the meat should be about 70 °C (measure with meat thermometer).

To serve, mix dough and meat with an electric

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