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
Preparation
Roast beef
Marinade
Vegetables
Pickles
Lemon mayonnaise
Serve
Utensils
For an ovenproof dish that can hold approx. 1 litre, greased
How it's done
Preparation
Remove the meat from the fridge approx. 1 hr. prior to cooking. Preheat the oven to 80 °C, warm the platter and plates.
Roast beef
Heat the oil in a frying pan. Season the meat, brown all over for approx. 10 mins., only turning when a crust has formed. Remove.
Marinade
Mix the mustard and oil in a small bowl. Remove the thyme leaves, add to the bowl, coat the meat with the marinade and place on the pre-warmed platter. Insert the meat thermometer into the thickest part of the meat.
Cook at a low temperature
Approx. 2 hrs. in the centre of the preheated oven (the core temperature should be approx. 55 °C). Remove, allow the meat to cool slightly.
Vegetables
Thinly slice the radishes and shallots.
Pickles
Place the vinegar, water, sugar and salt in a pan, bring to the boil. Add the shallots, boil for approx. 2 mins. Remove the pan from the heat. Add the radishes, mix, cover and leave to pickle for approx. 15 mins.
Lemon mayonnaise
Mix the mayonnaise and yoghurt, grate in the lemon zest. Squeeze in 1 tbsp of the juice, remove the thyme leaves, add, mix and season.
Serve
Carve the roast beef across the grain, serve on a platter, top with the pickles. Sprinkle with the fleur de sel and micro greens, serve with the mayonnaise.
| Serve with: | Toast |
|---|---|
| Tip: | Instead of regular thyme, use lemon thyme. |
| Prepare: | The roast beef can be cooked the day before, cooled, covered and kept in the fridge. |
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