Roast Beef with Remoulade and Garlic Mayonnaise
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,347 cal. | (64 %) | ||
| Protein | 34.67 g | (35 %) | ||
| Fat | 133.29 g | (115 %) | ||
| Carbohydrates | 8.06 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.72 g | (2 %) |
| Vitamin A | 118.71 mg | (14,839 %) | ||
| Vitamin D | 0.12 μg | (1 %) | ||
| Vitamin E | 3.08 mg | (26 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0.12 mg | (9 %) | ||
| Folate | 21.1 μg | (7 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 5.34 mg | (6 %) | ||
| Potassium | 500.22 mg | (13 %) | ||
| Calcium | 61.4 mg | (6 %) | ||
| Magnesium | 8.84 mg | (3 %) | ||
| Iron | 7.01 mg | (47 %) | ||
| Iodine | 19.17 μg | (10 %) | ||
| Zinc | 0.62 mg | (8 %) | ||
| Saturated fatty acids | 21.82 g | |||
| Cholesterol | 252.7 mg |
Ingredients
- For the roast beef
- 500 grams Roast beef (With thin layer of fat)
- salt
- peppers
- 1 tsp medium hot Mustard
- 1 Tbsp vegetable oil
- For the remoulade
- 100 grams Pickled cucumber (with 2 tablespoons pickle water)
- 1 shallot
- 250 grams Mayonnaise
- 2 Tbsps freshly chopped Tarragon
- 2 Tbsps freshly chopped parsley
- 1 Tbsp sharp Mustard
- lemon juice
- salt
- freshly ground peppers
- For the garlic mayonnaise
- 5 large garlic cloves
- 3 egg yolks
- 1 tsp sharp Mustard
- salt
- white peppers
- 300 milliliters olive oil
- ½ Tbsp lemon juice
- 1 Tbsp scallions
Preparation steps
Preheat the oven to 160°C (approximately 320°F).
For the roast beef, rinse the meat and pat dry. Score the fat layer with a diamond-shaped pattern. Season with salt and pepper and rub with mustard.
Heat a shallow roasting pan, add the oil and saute the meat until golden brown over medium heat for 4-6 minutes.
Bake for about 30 minutes until the meat has reached the desired temperature. Remove from the oven and rest for a few minutes before slicing or let cool to room temperature as desired.
For the remoulade, finely chop the pickles. Peel the shallot and finely chop. Stir together the pickles, shallot, mayonnaise, vinegar pickle juice, tarragon, parsley and mustard. Season with lemon juice, salt and pepper.
For the mayonnaise, bring all the ingredients to room temperature. Peel and mince the garlic cloves. Stir together the egg yolks, mustard and a pinch of salt and pepper. Begin to add the oil drop by drop, whisking vigorously. Once the mixture is smooth begin to add the oil in a small stream. Stir in the lemon juice and chives.
Cut the meat into slices and serve with the two sauces.
