Strawberry Salsa with Roast Beef

Ingredients

• 800 g roast beef
• Salt
• Pepper
• 1 EL Rapeseed oil
• 3 sprigs rosemary
• 40 g Dijon mustard (2 EL)
• 1 red chili pepper
• 125 g cucumber (0.25 cucumbers)
• 250 g strawberries
• 200 g avocado (1 avocado)
• 1 Lime (juice)
• 1 Spring onion
• 10 g coriander (0.5 bunch)
• 2 EL olive oil

Instructions

1. 1.

   Trim the roast beef, pat dry, remove fat and sinews, season with salt and pepper. Heat oil in a pan. Sear the roast beef all around for 5 minutes on high heat each side. Remove the meat, let it cool for 3–4 minutes. Meanwhile wash rosemary, shake off excess water and pluck leaves. Brush the meat with mustard and top with rosemary.

2. 2.

   Place the meat on a rack in a preheated oven at 140 °C (120 °C fan; gas: level 1–2) with a fat pan underneath. Roast for about 50 minutes depending on thickness and desired doneness (pink internal temperature ~55 °C).

3. 3.

   Meanwhile, halve the chili pepper lengthwise, deseed, wash and chop. Peel, wash cucumber and dice into small cubes. Clean strawberries, wash, slice some and cut others into small pieces. Halve avocado, remove pit, scoop flesh out of skin, cube and mix immediately with lime juice. Wash coriander, shake off water and pluck leaves.

4. 4.

   Combine chili, cucumber, strawberries, avocado and coriander in a small bowl, season with salt and pepper, and stir in olive oil.

5. 5.

   Remove roast beef from the oven and let it rest for 10 minutes. Slice thinly. Arrange three slices of roast beef on each plate topped with 3–4 EL strawberry salsa.