Roast beef in a bed of salt and pepper with onion remoulade

Ingredients

Directions

1. 1

   For the roast, wash the thyme, shake dry and chop coarsely. Crush pepper coarsely. Mix both with sea salt and place in a flat roasting pan. Wash roast beef, dab dry. Heat 2 tablespoons of oil in a large frying pan. Fry the meat thoroughly all around. Place on the bed of salt and pepper. Roast in the preheated oven (electric cooker: 125 °C/circulating air: 100 °C/gas: see manufacturer) for approx. 1 1⁄2 hours.

2. 2

   For the onion remoulade, peel and finely dice the onions and garlic. Wash the rosemary, remove the needles and chop finely. Heat 2 tablespoons of oil. Fry the onions and garlic in it until transparent. Fry the rosemary briefly. Put everything in a bowl and let it cool down briefly. Stir in sour cream and honey and season to taste with salt and pepper.

3. 3

   Remove the roast beef and let it rest for about 10 minutes. Then cut into slices and serve with honey-rosemary remoulade. Antipasti vegetables taste good with it.

4. 4

   Prepare the roast beef the day before, then all you need to do the next day is cut it open.