Roast beef from the salt crust with remoulade sauce

Name: Roast beef from the salt crust with remoulade sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 6 Branches of rosemary; 10 Stem(s) Thyme; 1.2 kg Roast beef; 7-10 Tbsp Pepper; 2 Eggs (size M); 2 kg coarse sea salt; 75 g Flour; 25 g Cornstarch; 1/2 bunch Parsley; 75 g Gherkins (glass); 6 TABLESPOONS Salad cream (10 % fat); 7-10 Tbsp Salt; 6 TABLESPOONS Fruit vinegar; 5 TABLESPOONS Olive oil; 50 g Walnut kernels; 300 g Lamb's lettuce; 150 g cherry tomatoes; 1-2 TEASPOONS Mustard; 1 TABLESPOON Honey; 4 TABLESPOONS Vegetable broth; 1 Shallot; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

6 Branches of rosemary
10 Stem(s) Thyme
1.2 kg Roast beef
7-10 Tbsp Pepper
2 Eggs (size M)
2 kg coarse sea salt
75 g Flour
25 g Cornstarch
1/2 bunch Parsley
75 g Gherkins (glass)
6 TABLESPOONS Salad cream (10 % fat)
7-10 Tbsp Salt
6 TABLESPOONS Fruit vinegar
5 TABLESPOONS Olive oil
50 g Walnut kernels
300 g Lamb's lettuce
150 g cherry tomatoes
1-2 TEASPOONS Mustard
1 TABLESPOON Honey
4 TABLESPOONS Vegetable broth
1 Shallot
baking paper

Directions

1
Wash the herbs and shake dry. Wash the meat, dab dry and season with pepper. Separate eggs for the salt crust. Beat the egg white with the whisk of the hand mixer until stiff.
2
Mix sea salt, egg yolks, beaten egg white, flour and starch. Press a layer of salt dough (approx. 1 cm thick) the size of the meat onto a baking tray lined with baking paper. Place the meat and herbs on top, except for a little garnish, and gradually cover with salt dough to an even thickness.
3
Press firmly again and again. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 50 minutes. For the tartar sauce, wash parsley, shake dry, pluck leaves from the stalks and chop.
4
Cut the cucumbers into small cubes. Mix salad cream, 2 tablespoons cucumber water, cucumber and parsley. Season to taste with salt, pepper and 2 tablespoons of vinegar. For the salad, heat 1 tbsp. oil in a pan, roast the nuts in it while turning, remove.
5
Clean the lamb's lettuce thoroughly in plenty of water. Wash the tomatoes and cut them into slices. Coarsely chop nuts. For the vinaigrette, whisk 4 tbsp. vinegar, salt, pepper, mustard, honey and stock. Add 4 tbsp. oil drop by drop.
6
Peel the shallot, cut into fine cubes and stir into the vinaigrette. Remove roast beef from the salt crust and cut into slices. Arrange roast beef, salad and tartar sauce. Garnish with remaining herbs.