Roast Beef with Salsa Verde Dip
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- For the beef
- 600 grams Roast beef
- 1 Tbsp clarified butter
- salt
- peppers
- 1 bunch Arugula
- For the salsa verde
- 3 bunches parsley
- 3 Anchovy fillet
- 1 garlic clove
- 1 Tbsp Caper
- 1 chili pepper
- 125 milliliters olive oil
- 2 Tbsps lemon juice
- 1 tsp Mustard
- salt
Preparation steps
1.
Sear the roast in a very hot, ovenproof skillet with butter on each side and brown in a preheated oven (180°C) (approximately 350°F) for about 15 minutes. Continue to cook, then remove, season with salt and pepper and wrap in plastic wrap. Let rest for about 5 minutes.
2.
For the salsa verde, peel the garlic and coarsely chop. Remove the seeds from the chile pepper and chop. Rinse the parsley and shake dry.
3.
Then puree all the ingredients for the salsa together and season to taste.
4.
Rinse the arugula, trim, spin dry and remove the hard stems if necessary.
5.
Cut the roast beef against the grain thinly and spread with the salsa verde on plates. Serve sprinkled with arugula.
