Roast beef with herb remoulade

Name: Roast beef with herb remoulade
Cook time: 1 h
Total time: 1 h
Yield: 7
Ingredients: 1.5-1.8 kg Roast beef; 7-10 Tbsp salt, white pepper; 2-3 TABLESPOONS clarified butter; 3 eggs, 1/2-1 pot of basil; 1 potty Chervil or; 1/2 bunch parsley, 4 stems of dill; 100 g Salad Mayonnaise; 150 g Whole milk yoghurt; 1-2 TEASPOONS Lemon juice; 7-10 Tbsp fresh herbs and; 7-10 Tbsp Lemon; 7-10 Tbsp Aluminium foil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 7

1.5-1.8 kg Roast beef
7-10 Tbsp salt, white pepper
2-3 TABLESPOONS clarified butter
3 eggs, 1/2-1 pot of basil
1 potty Chervil or
1/2 bunch parsley, 4 stems of dill
100 g Salad Mayonnaise
150 g Whole milk yoghurt
1-2 TEASPOONS Lemon juice
7-10 Tbsp fresh herbs and
7-10 Tbsp Lemon
7-10 Tbsp Aluminium foil

Directions

1
Wash roast beef if necessary and pat dry. Rub with salt and pepper. Place on a fat pan. Heat clarified butter and pour it evenly over it. Roast in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for 40-45 minutes
2
Boil the eggs hard for about 10 minutes, rinse and peel them. Wash the herbs and chop finely. Mix mayonnaise, yoghurt and herbs. Dice eggs finely and add. Season to taste with salt, pepper and lemon juice
3
Wrap roast beef in aluminium foil and let it rest for about 20 minutes. Cut open and garnish if necessary. Add the remoulade