Baguette with Bell Pepper and Beef Strips

Ingredients

• 4 baguette rolls
• 500 g beef (e.g., loin, hip, fillet)
• 2 red bell peppers
• 1 clove garlic
• 3 tbsp olive oil
• Sea salt
• pepper (from grinder)
• 1 egg
• 1 yolk
• 1 tsp sharp mustard
• 125 ml oil
• Salt
• Pepper
• 2 tbsp white wine vinegar
• 2 tbsp crème fraîche
• 0.5 bunch mixed herbs (chervil, dill, chives, watercress, parsley)
• 1 tsp Capers
• 1 tbsp chopped onions
• 1 pickled cucumber
• 1 anchovy fillet

Instructions

1. 1.

   Hard boil the egg for the remoulade, cool, peel, halve and place the yolk in a bowl.

2. 2.

   Add raw yolk and mustard to the boiled yolk and whisk with a fork. Drizzle oil slowly while vigorously stirring with a whisk until a creamy sauce forms.

3. 3.

   Fold in vinegar and crème fraîche. Wash, dry, and finely chop the herbs. Dice capers, onion, and cucumber. Rinse anchovy fillets under running water and cut small. Mix all into the remoulade with chopped egg white, seasoning with salt and pepper.

4. 4.

   Slice baguette rolls lengthwise but not all the way through.

5. 5.

   Thinly slice beef and spread on a parchment‑lined baking sheet.

6. 6.

   Peel garlic and slice thinly; lay over the beef.

7. 7.

   Wash bell peppers, halve, deseed, remove white membranes, roughly cube, and add to the beef. Drizzle with olive oil and season with sea salt and pepper. Grill under preheated grill for about 5–10 minutes, turning several times. Fill the rolls and spoon remoulade on top.