Roast beef with herb remoulade

Name: Roast beef with herb remoulade
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1.2 kg Roast beef (5-6 cm dick); 7-10 Tbsp salt and pepper; 2 TABLESPOONS clarified butter; 2 Eggs; 150 g Salad cream; 150–200 g Schmand; 3-4 (approx. 100 g) gherkins and 3-4 tablespoons cucumber water (glass); 1/2 bunch Parsley and chives

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1.2 kg Roast beef (5-6 cm dick)
7-10 Tbsp salt and pepper
2 TABLESPOONS clarified butter
2 Eggs
150 g Salad cream
150–200 g Schmand
3-4 (approx. 100 g) gherkins and 3-4 tablespoons cucumber water (glass)
1/2 bunch Parsley and chives

Directions

1
Wash the meat, dab dry. If necessary, cut a thin layer of fat. Rub meat with salt and pepper. Fry in a roasting pan in hot clarified butter all around for about 5 minutes. Bake in a hot oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for 30-40 minutes.
2
Hard boil eggs. Quench, peel and let them cool down. Mix salad cream, sour cream and cucumber water. Dice cucumbers. Wash parsley and chives and chop finely, except for a little bit. Chop the eggs.
3
Stir it all in. Season to taste with salt and pepper.
4
Remove the roast beef and let it cool down. Cut thinly and serve with tartar sauce. Garnish with the rest of the herbs.