Roast Beef with Herb Remoulade
Ingredients
- For the roast beef
- 800 grams Roast beef (trimmed)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- For the herb remoulade
- 2 egg yolks
- 1 tsp sharp Mustard
- 200 milliliters sunflower oil
- 1 handful freshly chopped Fresh herbs (such as chervil, chives and tarragon)
- 1 Tbsp Wine vinegar
- salt
- freshly ground peppers
Preparation steps
Preheat the oven to 140°C (approximately 275°F).
Rinse the beef, pat dry, season with salt and pepper and sear in hot oil until browned on all sides. Transfer to a wire rack set over a drip pan and roast for about 40-50 minutes, until the internal temperature reaches 55°C (approximately 131°F), or until cooked to your liking. Remove from the oven and let cool on the wire rack, wrapped in foil. Let cool completely in the refrigerator covered with plastic wrap.
For the sauce: Whisk the egg yolks and mustard together. Slowly whisk in the oil in a thin, steady stream until creamy. Fold in the herbs, add the vinegar and season with salt and pepper.
Thinly slice the meat and arrange on serving plates. Season with salt and pepper and serve with the sauce and bread, if desired.
