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Ingredients
- 1.5 kg sirloin roast
- 100 ml Worcestershire sauce
- 100 ml rapeseed oil
- 3 tbsp mild mustard
- 60 g unsalted butter
- freshly ground black pepper
- fine table salt
- 220 g mayonnaise
- 1 tbsp capers
- 2 medium gherkins
- 1 small spring onion
- Juice of ½ lemon
- 1 pinch ground black pepper
- Kitchen twine
- Cling film
- Baguette
- Waxy potatoes
Method
- 1Trim the meat, remove sinews, and tie it into an even shape with kitchen twine. Season generously with salt and pepper on all sides and spread liberally with mustard. Finally, drizzle with Worcestershire sauce, place on a plate, cover with cling film, and let marinate overnight in the refrigerator, turning occasionally.
- 2Preheat the oven to 150 °C top/bottom heat.
- 3Remove the meat from the refrigerator in good time and let it rest at room temperature for about 1 hour. Heat the rapeseed oil in a pan over high heat and sear the meat on all sides until golden brown. Place the meat on a baking sheet and cook in the preheated oven for approx. 30–35 minutes.
- 4Meanwhile, melt the butter in a small saucepan.
- 5Remove the finished roast beef from the oven, remove the kitchen twine, and immediately brush the meat with the melted butter. Let it rest on the baking sheet for about 15 minutes.
- 6For the remoulade, coarsely chop the capers, finely grate the gherkins, and cut the spring onion into fine strips. Combine all ingredients with the mayonnaise, lemon juice, salt, and pepper in a bowl and let it steep in the refrigerator for at least 2 hours.
- 7Slice the roast beef into wafer-thin slices and serve with boiled potatoes and the remoulade (or tartar sauce). Baguette also pairs excellently with it.
- 8Tip: Use a meat thermometer. For a perfectly pink result, the core temperature should not exceed 55 °C. Be sure to let the meat rest so that the juices remain inside and the meat becomes tender. If you want to serve the roast beef cold, omit the butter and remove the twine only after it has cooled.
