Roast Beef with Salad

Ingredients

• 800 g well-aged roast beef
• 1 tbsp mustard
• pepper (coarsely ground)
• 1 Tbsp clarified butter
• Salt
• 1 frisée lettuce
• 4 radicchio leaves
• 4 bunches cocktail tomatoes
• 2 tbsp white balsamic vinegar
• 2 tbsp oil
• 1 tsp lemon juice
• 2 tbsp pickled peppercorns
• 200 ml heavy cream
• 100 ml milk
• 3 tbsp balsamic cream
• 1 piece dark chocolate
• light sauce thickener

Instructions

1. 1.

   Brush the parboiled roast beef with mustard and sprinkle pepper all around, pressing it in well. In a very hot oven‑proof pan with clarified butter sear each side sharply and transfer to the preheated oven at 80°C. Bake for about 2 hours, depending on desired doneness.

2. 2.

   Wash, dry, and remove tough stems from the salad if needed; tear radicchio into bite‑sized pieces and mix with frisée. Wash tomato bunches and pat them dry.

3. 3.

   Heat the balsamic cream with pickled peppercorns, stir in heavy cream and milk, then grate in dark chocolate. Thicken the sauce with a light thickener, bring to a boil once, and season.

4. 4.

   Slice the roast beef thinly against the grain and arrange on plates; add salad, mix all vinaigrette ingredients, drizzle over, add tomato bunches, and pour side sauce over the roast beef slices. Serve immediately.