Roastbeef with Almond Remoulade

Ingredients

• 30 g almond kernels (hulled)
• 75 g celery sticks (1 stalk)
• 25 g capers
• 3 sprigs parsley
• 4 cornichons
• 150 g Yogurt (0.3% fat)
• 2 tbsp low-fat salad cream
• Salt
• Pepper
• 1 kg roast beef
• 3 tbsp Dijon mustard
• 2 tbsp oil
• a handful watercress

Instructions

1. 1.

   Finely chop the almonds.

2. 2.

   Wash, de-pear and finely dice the celery sticks.

3. 3.

   Drain the capers. Wash the parsley, shake dry and pluck the leaves. Chop the capers and parsley together.

4. 4.

   Finely chop the cornichons.

5. 5.

   Whisk yogurt and salad cream together. Fold in almonds, celery, capers, cornichons and parsley, seasoning with salt and pepper.

6. 6.

   If necessary, trim fat and sinew from the roast beef. Season the meat with salt and pepper and spread mustard over it.

7. 7.

   Heat oil in a large heavy pan and sear the meat on both sides over high heat.

8. 8.

   Transfer the roast beef to a baking tray or roasting tin. Roast in a preheated oven at 200 °C (180 °C fan, gas: level 3) on the middle rack for 30–35 minutes.

9. 9.

   Meanwhile wash, clean and dry the watercress.

10. 10.

    Wrap the roast beef in foil after roasting and let it rest for at least 10 minutes. Slice the meat and serve with watercress and remoulade.