Bread with Veal Roast Beef and Radishes

Ingredients

• 500 g veal (e.g., loin)
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 1 red beet
• 60 g cream cheese
• 1 tbsp chives sprigs
• 2 large slices of rye bread
• 2 tbsp radish sprouts
• chives (for garnish)

Instructions

1. 1.

   Preheat the oven to 120°C with fan and top heat.

2. 2.

   Wash the meat, pat dry, season with salt and pepper, then sear in hot oil on all sides. Place on a rack (under a fat pan) in the oven for about 30 minutes until pink through.

3. 3.

   Remove from oven and let cool slightly before slicing into rounds.

4. 4.

   Steam the red beet for about 30 minutes until tender, peel and dice small. Mix half with cream cheese and chives sprigs, season with salt and pepper. Spread on bread slices and cut in halves. Arrange roast beef slices on top, sprinkle with sprouts and beet cubes. Garnish with chives and serve.