Roast Beef with Remoulade Sauce
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 693 kcal | (33 %) | ||
| Protein | 37.1 g | (38 %) | ||
| Fat | 59.6 g | (51 %) | ||
| Carbohydrates | 4 g | (3 %) |
Ingredients
- roast beef
- 1 kilogram Roast beef
- salt
- freshly ground pepper
- 8 Tbsps Dijon mustard
- 3 medium onions
- remoulade
- 4 medium eggs
- 3 shallots
- 1 Pickled cucumber
- 1 bunch parsley
- 500 grams Mayonnaise
- 300 grams Yogurt
- 125 milliliters milk
- Juice of half lemons
- 1 tsp Ketchup
- 1 tsp Mustard
Preparation steps
Preheat the oven to 240°C (approximately 460°F).
Roast beef: Cut the roast beef diagonally through the fat layer. Season on all sides with salt, plenty of pepper and a generous amount of dijon mustard. Cover the bottom of a roasting pan with boiling water and put the grate on it. Place the roast beef on the grate with the fat layer up. Cook on the lower rack for 10 minutes. In the meantime, peel the onions and cut into rings. Spread onto the meat, reduce the temperature to 220°C (approximately 430°F) and cook the roast another 25 minutes until pink.
Remove the onions and immediately wrap the beef in a double layer of aluminum foil. Let it cool for at least 8 hours. Turn it every 10 minutes for the first 40 minutes so the juices distribute evenly. Cut the fat layer from the beaf. Cut the meat very thinly, preferably with a slicer.
Remoulade: Hard boil and peel the eggs. Peel and finely dice the shallots and pickled cucumbers. Rinse the parsley, shake dry, pluck the leaves from the stems and finely chop them. Mix all remoulade ingredients together, stir and season with salt and pepper. Serve the sliced beef with the sauce on the side. Goes well with fried potatoes.
