Serves: 6-8
Ingredients:
1 kg top-quality beef (2.2 lbs)
Marinade Ingredients:
100 ml olive oil (6.7 Tbsp)
2 tbsp mustard
100 ml Worcestershire sauce (6.7 Tbsp)
300 ml soy sauce (20 Tbsp)
2 tsp fresh-ground pepper
2 tsp sea salt
Remoulade Sauce:
250 g homemade mayonnaise (8.8 oz.)
Pinch sugar
Dash mustard
A few squirts lemon juice
1 red onion, finely diced
1 tbsp finely diced capers
3 mashed sardine filets (strain if bony)
2-3 tbsps finely chopped flat-leaf parsley
150 g crème fraîche (5.3 oz) (a soured cream, 30–45% butterfat, pH = 4.5)
10 cornichons, finely cubed (small pickled gherkins, which are a variety of cucumber)
Roast Beef Procedure:
1. Mix the marinade ingredients and coat the beef with it. Put the roast in a
freezer bag and place in the refrigerator overnight. When ready to prepare, pour
marinade off the meat and set aside.
2. Preheat oven to 80°C. Sear the meat in hot butter first on the skin side and then on the other. Put the roast with the skin up in a baking pan and cover with marinade.
3. Put a meat thermometer into the thick end of the meat, making sure to find a central spot. When the meat reaches 57°C, remove the roast and set aside for at least 40 minutes.
4. Slice thinly and serve with remoulade sauce (below).
Remoulade Sauce Procedure:
Stir together the mayonnaise, crème fraîche, sugar, mustard and lemon juice.
Add all the other ingredients
Restaurant: Marinehof, Admiralitätstraße 77, 20459 Hamburg, Germany
Recipe Type: Authentic
Submitted By: MarinehofRecipe Type: Authentic
Recipe Author: Marinehof
Original Photograph By: Marinehof/Malte Jäger
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.marinehof.de/monocle.pdf