Roastbeef with Asparagus Avocado Salad

Ingredients

• 800 g roastbeef
• Salt
• pepper (ground)
• 1 Tbsp clarified butter
• 1 bunch watercress (~40 g)
• 300 g green asparagus
• 1 ripe Avocado
• 2 stalks celery
• 1 green bell pepper
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 50 ml Vegetable broth
• 50 g parmesan cheese
• 3 tbsp watercress

Instructions

1. 1.

   Preheat the oven to 160 °C fan/air convection. Wash, pat dry, trim, salt and pepper the roastbeef; sear it in a very hot oven‑proof pan with clarified butter on each side until browned. Roast for 45–55 minutes to medium rare.

2. 2.

   Meanwhile wash watercress, spin dry and discard stems. Peel asparagus, cut woody ends, trim into thirds, blanch in boiling salted water for 5 min. Shock in cold water, drain well.

3. 3.

   Peel the avocado, halve, pit and slice flesh into wedges. Wash celery, trim and cut into thin strips. Wash pepper, halve, seed and cut into thin strips.

4. 4.

   For the vinaigrette mix olive oil with lemon juice and vegetable broth; season with salt and pepper. Remove cooked roastbeef, let it cool, then slice thinly using a slicer.

5. 5.

   Combine salad ingredients with vinaigrette, arrange on plates, top with 2–3 roastbeef slices, garnish with parmesan shavings, sprinkle watercress and serve.