Beef Roast with Remoulade

Ingredients

• 800 g beef tenderloin (flat roast beef)
• 2 tbsp Vegetable oil
• Salt
• freshly ground pepper
• 2 eggs (very fresh)
• 1 onion (finely chopped)
• 1 pickled cucumber (finely chopped)
• 2 egg yolks
• 1 tsp sharp mustard
• 100 ml sunflower oil
• 1 tsp capers (drained)

Instructions

1. 1.

   Take the meat out of the refrigerator about an hour before roasting. Then wash, pat dry, season with salt and pepper, and sear on all sides in 2 tbsp hot oil. Remove from the pan and place on a baking rack (with a fat pan underneath) in a preheated oven at 100°C to roast for 60–70 minutes until pink (longer or shorter depending on thickness). Check with a meat thermometer (pink at 55°C).

2. 2.

   Remove the meat from the oven and cover it with foil to rest for about 5 minutes, then slice thinly. Season with salt and pepper as desired.

3. 3.

   For the remoulade sauce whisk the egg yolks with mustard and slowly incorporate the oil using a whisk until a thick creamy mayonnaise forms. Season with salt and pepper. Gently fold in the eggs, diced onion, cucumber, and capers. Transfer to a sauce pot and serve with the meat.