Roast Beef with Remoulade Sauce

Ingredients

• 1 kg roast beef
• Salt
• freshly ground pepper
• 8 tbsp Dijon mustard
• 3 medium onions
• 4 eggs (size M)
• 3 shallots
• 1 pickled cucumber
• 1 bunch parsley
• 500 g mayonnaise
• 300 g whole milk yogurt
• 125 ml milk
• juice of ½ lemon
• 1 tsp ketchup
• 1 tsp Mustard

Instructions

1. 1.

   Preheat the oven (electric: 240°C, gas: level 6). Lightly score the fat layer of the roast beef diagonally. Season with salt and plenty of pepper. Spread a thick layer of mustard all over. Cover the bottom of a roasting pan with boiling water and place a rack on top. Lay the roast beef on the rack with the fat side up. Roast in the oven on the lower rack at 240° for 10 minutes. Meanwhile, peel the onions, cut them into rings, and distribute them over the meat. Reduce the oven temperature to 220° (gas: level 5) and continue roasting for another 25 minutes until pink (medium).

2. 2.

   Remove the onions. Immediately wrap the meat tightly in double layers of aluminum foil and let it cool for at least 8 hours. Turn every 10 minutes during the first 40 minutes so that the juices distribute evenly. Trim off the fat layer from the roast beef. Slice the meat very thinly, preferably with a slicer. Hard boil the eggs and peel them. Peel the shallots, finely dice the shallots and pickled cucumber. Rinse the parsley, shake dry, pluck the leaves and finely chop. Mix all ingredients for the remoulade sauce and season with salt and pepper. Serve the sauce with the roast beef. Pair with roasted potatoes.