for 4 person

To prepare

500 g

whole steak

Roast beef

1 tbsp	olive oil
¾ tsp	salt
a little	pepper

Cabbage

½ dl	white wine vinegar
2 tsp	sugar
¾ tsp	salt
200 g	white cabbage, very thinly sliced

Mustard

½ tbsp	olive oil
5	apricots, pitted, chopped
4 sprig	thyme, leaves torn off
60 g	coarse-grain mustard

Sandwiches

400 g	bread, cut into 8 slices
25 g	Micro Greens

How it's done

To prepare

Remove the meat from the fridge approx. 1 hr. prior to cooking. Preheat the oven to 80 °C. Warm the platter.

Roast beef

Heat the oil in a frying pan. Season the meat, brown all over for approx. 5 mins., only turning when a crust has formed. Remove. Place the meat on the warm platter, insert a meat thermometer into the thickest part.

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 roast beef to cool.

Cabbage

Whisk the vinegar, sugar and salt in a bowl. Add the white cabbage, massage by hand for approx. 5 mins., allow to drain in a sieve.

Mustard

Heat the oil in a pan. Add the apricots and thyme, cover and cook for approx. 5 mins. until just soft. Allow the apricots to cool slightly, add to the mustard, mix, leave to cool completely.

Sandwiches

Carve the roast beef across the grain into slices. Spread the mustard over the slices of bread. Squeeze the cabbage well, spread it over half of the bread slices. Top with the roast beef and micro greens, cover with the remaining slices of bread, press down gently.

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