Roast Beef with Two Sauces

Rating: 3.56 / 5.00 (176 Votes)

Total time: 1 hour

Servings: 6.0 (servings)


For the radish cream cheese sauce:

For the olive and egg sauce:


Tie peppercorns in a plastic bag and grind finely with a meat pounder or pound in a mortar. Rub the meat firmly with pepper, cumin and salt, brush with mustard and let marinate at room temperature for about 4 hours. Tie into shape with a spaghetti. In a coated pan, heat the oil and sear the marinated meat on all sides. Place in a roasting pan on a rack and roast in a preheated oven at 180 °C convection oven for 15 minutes. Turn off the oven and let cool for about 20 minutes. Meanwhile, let the meat rest, lightly covered with aluminum foil. Turn oven on to 90 °C top and bottom heat, put roast beef back in and cook for 3-4 hours with door slightly open. Test cooking point using finger pressure test: meat should yield slightly (core temperature is 56-58 °C). Remove from the oven and remove the rack. Leave roast beef in roasting pan to cool overnight, preferably with a weighted baking tray (e.g. pot with water). The next day, remove kitchen rack and finely slice roast beef with a slicer. For the sauces, mix well the ingredients listed in each case and season to taste. Arrange the roast beef on plates and garnish with the prepared sauces and the cucumber mustard. If desired, sprinkle with cress or arugula and drizzle with olive oil. The sauces can also be served in specially prepared sauce bowls.

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