for 4 person

Preparation

600 g

whole steak

Roast beef

1 tbsp	olive oil
¾ tsp	salt
a little	pepper

Marinade

1 ½ tbsp	coarse-grain mustard
½ tbsp	olive oil
¼ bunch	thyme

Vegetables

1 bunch	radish
3	shallots

Pickles

1 dl	red wine vinegar
1 dl	water
1 tbsp	sugar
½ tsp	salt

Lemon mayonnaise

80 g	mayonnaise
80 g	plain yoghurt
1	organic lemon
2 sprig	thyme
¼ tsp	salt
a little	pepper

Serve

¼ tsp	sea salt
a little	Micro Greens

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.

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