Roast beef with remoulade

Name: Roast beef with remoulade
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1-1.5 kg Roast beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS clarified butter; 2 Eggs; 1 small onion; 2 Gherkins; 3 TABLESPOONS Cucumber water; 1 small bunch of chives and curly parsley; 150 g Salad cream; 200 g Schmand; 7-10 Tbsp Aluminium foil

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1-1.5 kg Roast beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS clarified butter
2 Eggs
1 small onion
2 Gherkins
3 TABLESPOONS Cucumber water
1 small bunch of chives and curly parsley
150 g Salad cream
200 g Schmand
7-10 Tbsp Aluminium foil

Directions

1
Wash the roast beef and pat dry. Remove skin and tendons from meat with a sharp knife. Cut the upper layer of fat with the knife in a diamond shape. (Caution! Do not cut into the meat, otherwise too much juice will leak out.) Rub the meat with salt and pepper vigorously.
2
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Heat lard in a roaster. Fry the roast beef on all sides over a high heat for 5-6 minutes.
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. Fry roast beef open for 35-40 minutes.
4
Cover meat several times with frying fat. At a core temperature of 55-65 °C the meat has a thoroughly pink-coloured core. Then remove and wrap in aluminium foil. Let it rest for at least 30 minutes so that it does not lose so much juice when cut.
5
In the meantime, boil eggs hard for the tartar sauce. Quench and let them cool down. Peel and finely dice onion. Dice cucumbers. Wash herbs and chop finely. Mix with salad cream, sour cream and cucumber water.
6
Dice eggs. Stir the cucumber and eggs into the cream. Season to taste with salt and pepper.
7
Cut the roast beef with a knife across the fibre into thin slices and serve with remoulade. Fried potatoes taste good with it.