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Zartes rosa Roastbeef mit Remouladensauce neben einem Glas Cabernet Sauvignon, der ideale Wein aus Chile von Cellardoor24.

Medium-rare roast beef with remoulade sauce

This recipe for medium-rare roast beef pays homage to classic culinary craftsmanship and features a combination of tender beef and a homemade remoulade sauce. The meat is gently cooked to retain its juicy pink color, while the sauce captivates with fresh herbs and a delicate acidity. Paired with a full-bodied Cabernet Sauvignon from the Cachapoal Valley by Cellardoor24, you’ll create a luxurious dish that impresses with its aromatic brilliance and celebrates fine meat cuisine.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Cuisine German
Servings 2 people
Calories 680 kcal

Equipment

  • 1 Ofenfeste Pfanne
  • 1 Fleischthermometer
  • 1 Kleine Schüssel
  • 1 Scharfes Tranchiermesser

Ingredients
  

  • 600 g Roastbeef in one piece, well trimmed
  • 2 1 tablespoon of clarified butter
  • 150 g Mayonnaise
  • 50 g sour cream
  • 2 organic eggs hard-boiled
  • 3 Pickles
  • 1 tablespoon of capers
  • 1 Bunch of mixed herbs Chives, parsley, chervil
  • 1 teaspoon of Dijon mustard
  • sea salt
  • Black pepper

Instructions
 

PREPARATION:

  • Take the roast beef out of the refrigerator in advance.
  • Let the meat come to room temperature.
  • Pat the meat dry thoroughly.
  • Preheat the oven to 120 degrees Celsius (top and bottom heat).
  • Chop the herbs for the remoulade very finely.
  • Dice the hard-boiled eggs and cucumbers into very small pieces.
  • Finely chop the capers.

COOKING STEPS:

  • Season the roast beef generously with salt and pepper.
  • Heat the clarified butter in an ovenproof skillet.
  • Sear the meat on all sides over high heat.
  • Insert the meat thermometer into the thickest part.
  • Place the pan in the preheated oven.
  • Cook the meat until it reaches an internal temperature of 54 degrees.
  • Take the roast beef out of the oven and let it rest.
  • Mix together the mayonnaise, sour cream, and mustard.
  • Fold the herbs, eggs, and cucumbers into the cream.
  • Season the remoulade with pepper and a little cucumber juice.
  • Let the sauce sit in the refrigerator to allow the flavors to meld.

SERVE:

  • After letting the roast beef rest, slice it thinly.
  • Arrange the slices of meat in a fan shape on the plates.
  • Place a generous dollop of remoulade sauce next to it.
  • Garnish the dish with a few fresh herbs.
  • Serve a glass of Cabernet Sauvignon from the Cachapoal Valley with it.

RECOMMENDED SIDE DISHES:

  • Sautéed potatoes with bacon
  • A small green salad
  • Pickled vegetables

Nutrition

Calories: 680kcalCarbohydrates: 8gProtein: 42gFat: 52g
Keyword banquet, Beef, Cabernet Sauvignon, Cachapoal Valley, Chile, Classic Meat Dishes, Cold buffet, Remoulade, Roastbeef
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