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🍽️ Juicy Roastbeef with Nutty Remoulade

542 kcal · 30 min · 4 servings

Juicy Roastbeef with Nutty Remoulade Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Finely chop the almonds.
  2. 2. Thoroughly wash the celery.
  3. 3. Remove the fibrous strings from the celery.
  4. 4. Cut the celery into tiny cubes.
  5. 5. Drain the capers well.
  6. 6. Wash the parsley.
  7. 7. Shake the parsley dry.
  8. 8. Pluck the small leaves from the parsley stems.
  9. 9. Finely chop the capers and the parsley.
  10. 10. Finely chop the gherkins.
  11. 11. Whisk the yogurt with the salad cream in a bowl.
  12. 12. Fold in the chopped almonds into the yogurt mixture.
  13. 13. Add the finely diced celery.
  14. 14. Add the chopped capers.
  15. 15. Add the chopped gherkins.
  16. 16. Add the chopped parsley.
  17. 17. Season the remoulade with salt.
  18. 18. Season the remoulade with pepper.
  19. 19. Remove excess fat from the roast beef.
  20. 20. Remove any sinews from the roast beef.
  21. 21. Season the meat generously with salt.
  22. 22. Season the meat generously with pepper.
  23. 23. Coat the meat evenly with mustard.
  24. 24. Heat the oil in a large, heavy pan.
  25. 25. Sear the meat on the first side over very high heat.
  26. 26. Sear the meat on the second side over very high heat.
  27. 27. Place the seared meat on a baking sheet.
  28. 28. Preheat the oven to 200 degrees (convection 180 degrees).
  29. 29. Place the baking sheet on the middle rack.
  30. 30. Roast the beef in the oven for 30 to 35 minutes.
  31. 31. Thoroughly wash the watercress.
  32. 32. Remove the tough stems and wilted parts from the watercress.
  33. 33. Spin the watercress dry.
  34. 34. Wrap the cooked roast beef in aluminum foil.
  35. 35. Let the meat rest in the foil for at least 10 minutes.
  36. 36. Slice the roast beef thinly.
  37. 37. Serve the meat slices with fresh watercress.
  38. 38. Serve the remoulade on the side.

Nutrition per serving