Kalb Roastbeef with Coriander Remoulade

Ingredients

• 1 tbsp black peppercorns
• 1 Tbsp white peppercorns
• 700 g veal loin (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 pickles
• 1 bunch Coriander
• 100 g sour cream (firm)
• 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 chopped)
• frisée lettuce
• 2 tbsp cold-pressed rapeseed oil

Instructions

1. 1.

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

2. 2.

   Roast coriander seeds in a dry pan, crush them in a mortar. Whisk egg yolk with mustard. Add cold-pressed rapeseed oil dropwise, then slowly drizzle while whisking to form a mayonnaise. Dice honey pickles finely. Remove most coriander leaves (leave some for garnish), chop and fold into the mayo with sour cream. Mix in pickles, coriander seeds, a splash of pickle water, salt, and pepper.

3. 3.

   Wash cucumbers and slice lengthwise thinly with a vegetable peeler; season with salt, lightly sweeten, and let stand about 10 min. Toast sesame seeds without oil until golden brown, then cool. Wash lime, dry, grate zest, squeeze juice. Trim spring onions, chop finely. Clean Frisée lettuce, rinse, dry, tear into pieces. Squeeze out excess liquid from marinated cucumbers, combine with sesame, spring onions, and Frisée; season with lime zest, juice, cold-pressed rapeseed oil, pepper, and salt.

4. 4.

   Plate the roastbeef with remoulade and salad, garnish with coriander.

5. 5.