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🥗 Juicy Roastbeef with Homemade Tartar Sauce and Fresh Salad

620 kcal · 30 min · 4 servings

Ingredients

• Eggs 1 pc.
• Gherkins 2 pc.
• Capers 1 tbsp.
• Sunflower seeds 3 tbsp.
• Parsley, fresh 20 g
• Mayonnaise 150 g
• Yogurt, plain 50 g
• Mustard 2 tsp.
• Salt pinch
• Pepper, black ground pinch
• Mixed leaf salad 150 g
• Olive oil 4 tbsp.
• Vinegar 2 tbsp.
• Sugar pinch
• Roast beef, sliced 160 g

Instructions

1. 1. Fill a pot with about one liter of water and bring it to a boil. Cover the pot.
2. 2. Carefully place the egg into the bubbling water and cook it for about seven minutes.
3. 3. Remove the egg and rinse it immediately under cold water to stop the cooking process.
4. 4. Let the gherkins and capers drain well in a sieve.
5. 5. Heat a non-stick pan without fat on medium heat.
6. 6. Toast the sunflower seeds in the pan for about two minutes.
7. 7. Remove the seeds from the pan and set them aside on a plate.
8. 8. Wash the parsley thoroughly and shake it dry.
9. 9. Pluck the parsley leaves from the stems and chop them finely.
10. 10. Dice the gherkins and capers into small pieces.
11. 11. Peel the boiled egg and cut it into small cubes as well.
12. 12. Mix mayonnaise, yogurt, and one teaspoon of mustard well together in a bowl.
13. 13. Add the chopped parsley, gherkins, capers, and egg to the bowl.
14. 14. Stir everything well and season the sauce with salt and pepper to taste.
15. 15. Wash the salad thoroughly and dry it in a salad spinner.
16. 16. Mix olive oil, vinegar, and one teaspoon of mustard in a small bowl.
17. 17. Season the dressing with salt, pepper, and sugar and taste to adjust.
18. 18. Pour the dressing over the salad and toss it well.
19. 19. Plate the salad onto serving plates.
20. 20. Place the roast beef and the tartar sauce next to the salad.
21. 21. Sprinkle the dish with the toasted sunflower seeds and serve.

Nutrition per serving

• kcal: 620
• Protein: 38 g · Fett/Fat: 47 g · Carbs: 10 g