Roastbeef with Mixed Salad

Ingredients

• 1 kg roastbeef
• 2 EL plant oil
• 1 EL sharp mustard
• 1 TL coriander seeds
• 1 TL peppercorns
• 1 TL dried thyme
• Salt
• 300 g mixed leafy salad (e.g., oak leaf, frisée; Lollo rosso)
• 4 figs
• 1 peach
• olive oil
• 100 g ham (e.g., Parma ham)
• 4 EL apple cider vinegar
• 1 EL lemon juice
• a pinch of sugar
• Salt
• pepper (ground)

Instructions

1. 1.

   Preheat the oven to 140°C with fan and top heat.

2. 2.

   Rinse the roastbeef and pat dry. Brown it all over in hot oil, then remove from pan. Brush the meat with mustard. Grind coriander and pepper together in a mortar, mix in thyme and about 1 TL salt, and season the beef with this mixture.

3. 3.

   Place the beef on a rack (underneath a fat pan) in the oven; cook for about 35-50 minutes depending on thickness and desired doneness (internal temperature pink: ~55°C).

4. 4.

   Wash, trim, dry, and tear the leafy salad into small pieces. Halve the figs. Wash the peach, pat dry, quarter it and remove the pit. Grill the fruit in an oiled grill pan for 4-5 minutes. Arrange the greens, ham, and grilled fruit on plates or a platter. Whisk vinegar with lemon juice and 5-6 EL oil; season with sugar, salt, and pepper. Drizzle over the salad and serve with sliced roastbeef (let rest briefly before slicing).