Roast beef with vanilla-horseradish sauce

Name: Roast beef with vanilla-horseradish sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Vanilla pod; 150 ml Milk; 2 TABLESPOONS sauce thickener; 1 heaped tablespoon sugar; 200 g Whipped cream; 1 glass (140 ml) Horseradish; 12 discs Roast beef (about 20 g each); 7-10 Tbsp Salad, parsley and pink berries

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Vanilla pod
150 ml Milk
2 TABLESPOONS sauce thickener
1 heaped tablespoon sugar
200 g Whipped cream
1 glass (140 ml) Horseradish
12 discs Roast beef (about 20 g each)
7-10 Tbsp Salad, parsley and pink berries

Directions

1
Cut the vanilla pod lengthwise and scrape out the pulp. Pour milk into a pot, add vanilla pulp, bring to the boil. Take it off the stove and let it simmer for a while. Stir in sauce thickener, bring to the boil again. Sprinkle sugar over the sauce and cover with foil to prevent skin formation. Let it cool down.
2
Whip the cream until stiff. Carefully fold in horseradish. Arrange 3 slices of roast beef garnished with some salad and parsley on 4 plates. Add a dash of horseradish cream and sprinkle with pink berries. Ciabatta bread tastes good with it