Roast beef with remoulade salad

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook for about 20 minutes. Boil eggs hard. Quench both, peel and let them cool down. Peel and chop the onions. Boil up 1/4 l water, vinegar, onions, stock, some salt and pepper. Cut potatoes into slices and add to the marinade. Let cool off

2. 2

   Finely dice the cucumbers. Wash and chop the chives. Chop the eggs. Mix everything, put 2 tablespoons aside. Mix the rest with yoghurt, mayonnaise and capers. Season and stir into the potatoes. Leave to stand for at least 1 hour.

3. 3

   Wash, dab and season the meat. Place on the fat pan. Heat clarified butter and pour over. Roast in the hot oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for approx. 30 minutes. Reduce heat to 175 °C (fan oven: 150 °C/gas: level 2). Finish roasting the meat for approx. 20 minutes. Wrap in foil and let rest for 10-15 minutes

4. 4

   Season the tartar sauce to taste. Slice roast beef warm or cold. Arrange everything and sprinkle with the rest of the egg-cucumber mixture. Garnish with parsley

5. 5

   If the roast beef is to be served cold, you can also fry it the day before. It becomes particularly tender and juicy with the low temperature method: after browning (15 min. at 250 °C) continue frying at 70 °C for approx. 4 1/2 hours. Wrap in aluminium foil and leave to cool

Nutrition Facts

KCAL
700 kcal

CARBS
40 g

FATS
28 g

PROTEINS
68 g