Roastbeef Vegetable Salad with Herbs

Ingredients

• 800 g roastbeef
• Salt
• Pepper
• 15 g clarified butter (1 tbsp)
• 200 g Broccoli florets
• 0.5 cucumber
• 4 tomatoes
• 2 red bell peppers
• 1 Red Onion
• 5 g chives (0.25 bunch)
• 5 g Dill (0.25 bunch)
• 5 g parsley (0.25 bunch)
• 1 head lettuce
• 4 tbsp olive oil
• 2 tbsp white balsamic vinegar

Instructions

1. 1.

   Rinse roastbeef under cold water and pat dry. Season heavily with salt and pepper.

2. 2.

   Heat clarified butter in an oven‑proof pan and sear the beef on all sides over high heat for about 5 minutes until browned. Transfer to a preheated oven at 140 °C (fan not recommended, gas: level 1–2) and roast for 45–50 minutes until pink inside.

3. 3.

   Wash, trim, and blanch broccoli in boiling salted water for 2–3 minutes. Drain, shock in cold water, and let drain well.

4. 4.

   Wash cucumber halves, cut lengthwise into quarters, then dice small pieces. Wash tomatoes, quarter them, remove seeds, and cube lightly.

5. 5.

   Wash bell peppers, halve, seed, and dice. Peel onion and finely dice. Wash herbs, pat dry, and chop. Clean lettuce, wash, spin dry, and divide onto four plates.

6. 6.

   Whisk olive oil with vinegar, salt, and pepper. Toss the mixture with cucumber, bell pepper, tomato, onion, broccoli, and herbs.

7. 7.

   Remove roastbeef from oven and let rest wrapped in foil for 5 minutes. Unwrap, allow to cool for about 5 minutes, then slice thinly.

8. 8.

   Distribute vegetable mix over the lettuce and top with sliced roastbeef.