Roast beef in a bed of salt and pepper with onion remoulade

Name: Roast beef in a bed of salt and pepper with onion remoulade
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Ingredients: 6 Stem/s Thyme; 2 TABLESPOONS black peppercorns; 1.25 kg coarse sea salt; 1 Roast beef (approx. 1,8 kg); 4 TABLESPOONS Oil; 5 red onions; 1 Garlic clove; 1 branch/s Rosemary; 400 g sour cream; 1 TABLESPOON liquid honey

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

On the spice bed the beef remains juicy and gets a fine peppery note. A great addition: the last-minute remoulade based on sour cream

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 8

6 Stem/s Thyme
2 TABLESPOONS black peppercorns
1.25 kg coarse sea salt
1 Roast beef (approx. 1,8 kg)
4 TABLESPOONS Oil
5 red onions
1 Garlic clove
1 branch/s Rosemary
400 g sour cream
1 TABLESPOON liquid honey

Directions

1
For the roast, wash the thyme, shake dry and chop coarsely. Crush pepper coarsely. Mix both with sea salt and place in a flat roasting pan. Wash roast beef, dab dry. Heat 2 tablespoons of oil in a large frying pan. Fry the meat thoroughly all around. Place on the bed of salt and pepper. Roast in the preheated oven (electric cooker: 125 °C/circulating air: 100 °C/gas: see manufacturer) for approx. 1 1⁄2 hours.
2
For the onion remoulade, peel and finely dice the onions and garlic. Wash the rosemary, remove the needles and chop finely. Heat 2 tablespoons of oil. Fry the onions and garlic in it until transparent. Fry the rosemary briefly. Put everything in a bowl and let it cool down briefly. Stir in sour cream and honey and season to taste with salt and pepper.
3
Remove the roast beef and let it rest for about 10 minutes. Then cut into slices and serve with honey-rosemary remoulade. Antipasti vegetables taste good with it.
4
Prepare the roast beef the day before, then all you need to do the next day is cut it open.