Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Charcoal/gas/electric grill
Herb salad
Serve
How it's done
Charcoal/gas/electric grill
Remove the meat from the fridge approx. 1 hr. prior to cooking. Brush the meat with the oil. With the lid down, grill the meat over/on a medium heat (approx. 200 °C) for approx. 10 mins., turning occasionally. Turn down the heat (approx. 150 °C) and continue to cook for approx. 30 mins. until the core temperature of the meat has reached approx. 58 °C. Remove the meat from the barbecue, brush with the mustard, cover and leave to rest for approx. 10 mins.
Herb salad
In a bowl, mix the mustard with all the other ingredients up to and including the pepper. Add the herbs, mix.
Serve
Carve the meat across the grain, season with salt, serve with the herb salad.
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