Calf Roast Beef with Coriander Remoulade and Lime Cucumber Salad

Ingredients

• 1 tbsp black and white peppercorns
• 700 g calf sirloin (without fat and tendons)
• Sea salt
• 2 tbsp Rapeseed oil
• 1 tsp coriander seeds
• 1 egg yolk
• 1 tsp sweet mustard
• 120 ml cold-pressed rapeseed oil
• 100 g honey cucumbers
• 1 bunch Coriander
• 100 g sour cream (thickened)
• freshly ground white pepper
• 6 mini cucumbers (or 2 regular salad cucumbers)
• sugar
• 2 tbsp sesame seeds (peeled)
• 1 lime (unprocessed)
• 1 bunch spring onions (finely sliced)
• frisée lettuce
• 2 tbsp cold-pressed rapeseed oil

Instructions

1. 1.

   Preheat oven to 80 °C. Crush peppercorns in a mortar. Rub meat with pepper, salt and sear briefly on all sides in rapeseed oil. Place on foil and roast for 60–80 minutes until pink. Slice, season further.

2. 2.

   Toast coriander seeds in a dry pan, crush in a mortar. Whisk egg yolk with mustard. Add cold-pressed rapeseed oil dropwise, then thinly, whisking into the mayonnaise. Dice honey cucumbers finely. Remove most coriander leaves for garnish, finely chop remaining and stir into the mayo with sour cream. Fold in cucumbers, add coriander seeds, a splash of cucumber water, salt and pepper to taste.

3. 3.

   Wash cucumbers, peel lengthwise into thin slices, sprinkle with salt, lightly sweeten, let stand 10 min. Toast sesame without oil until golden brown, cool. Wash lime, dry, grate zest, squeeze juice. Trim spring onions, finely chop. Clean frisée, rinse, spin dry, tear into pieces.

4. 4.

   Squeeze the marinated cucumbers, mix with sesame, spring onions and frisée, season with lime zest, juice, cold-pressed rapeseed oil, pepper and salt.

5. 5.

   Plate roast beef with remoulade and salad, garnish with coriander. TIP: Serve with spicy chili‑flavored small potatoes.