Roast beef with remoulade

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Remove fat and tendons from roast beef, wash and pat dry. Rub with salt and pepper. Heat 2-3 tablespoons of oil in a frying pan. Fry the roast beef on each side over high heat for about 3 minutes. Place on the fat pan of the oven and roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. Then wrap in aluminium foil and let it rest for about 15 minutes.

2. 2

   In the meantime, cook the eggs for approx. 8 minutes. Then quench, peel and finely dice. Mix egg yolk, 1 teaspoon of mustard, vinegar and 1/2 teaspoon of salt. Add 300 ml oil, stirring constantly, first drop by drop, then in a thin stream. Peel and finely dice the onion. Finely dice the cucumbers as well. Wash herbs, dab dry. Cut chives into small rolls, chop parsley finely. Stir the prepared ingredients into the mayonnaise. Season to taste with salt, pepper, cucumber water and possibly mustard. Cut the roast beef thinly.

3. 3

   Finely dice the cucumbers as well. Wash herbs, dab dry. Cut chives into small rolls, chop parsley finely. Stir the prepared ingredients into the mayonnaise. Season to taste with salt, pepper, cucumber water and possibly mustard. Cut the roast beef thinly. Arrange garnished with the tartar sauce and parsley. Roast potatoes taste good with it

4. 4

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
750 kcal

CARBS
2 g

FATS
64 g

PROTEINS
41 g