Roast beef carpaccio with herb remoulade

AUTHOR
Kristopher Marks
DIFFICULTY
very easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 6
  • 1.5 kg Roast beef
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 TABLESPOONS clarified butter
  • 2 Eggs
  • 1 collar curly parsley and chives
  • 2 Gherkins
  • 3 TABLESPOONS Cucumber water
  • 200 g Schmand
  • 150 g Salad cream
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash meat and pat dry. Cut into the fat layer (see fig. A) and season meat with salt and pepper.

  2. 2

    Heat the lard in a flat roasting pan. Fry the meat in it over a high heat for 5-6 minutes.

  3. 3

    Place the roaster in the oven with the layer of fat facing upwards. Insert a roast thermometer into the thickest part of the meat. Roast roast beef in the hot oven for 35-40 minutes (see fig. B). Take it out, wrap it in aluminium foil and put at least

  4. 4

    Leave to rest for 30 minutes so that it does not lose so much juice when sliced.

  5. 5

    Boil the eggs hard for about 8 minutes. Quench cold and let them cool down. Wash herbs, shake dry and chop. Dice cucumbers finely. Mix sour cream, salad cream, cucumber water and herbs. Dice eggs and stir in with the cucumbers.

  6. 6

    Season to taste with salt and pepper.

  7. 7

    Cut the roast beef into very thin slices and serve with the remoulade. Roast potatoes go well with it.

Nutrition Facts

KCAL
540 kcal
CARBS
2 g
FATS
36 g
PROTEINS
48 g