Roast Beef | Juicy Roast Beef with Remoulade Sauce

Steps

• 1
  Clean the meat, remove the silver skin, then tie it tightly with kitchen twine to form a nice cylindrical shape. Season all sides thoroughly with salt and pepper, and spread with mustard. Finally, drizzle with Worcestershire sauce, place on a plate, cover with cling film, and marinate in the refrigerator overnight. Turn it a few times during this time.
• 2
  Preheat the oven to 150 °C.
• 3
  Remove the meat from the refrigerator and let it rest at room temperature for 1 hour. Heat the oil in a pan over high heat and quickly sear the meat on all sides until golden brown (to form a crust). Transfer it to a baking tray, place it in the hot oven, and bake for 30–35 minutes.
• 4
  Melt the butter in a small saucepan.
• 5
  Remove the cooked roast beef from the oven, remove the twine, and immediately brush with melted butter. Let it rest in the baking tray for 15 minutes.
• 6
  Slice the roast beef thinly and serve with boiled potatoes and remoulade sauce. Fresh baguette can also be offered alongside.
• 7
  For the sauce, roughly chop the capers, finely grate the gherkins, and thinly slice the spring onion. Mix all ingredients in a bowl and let it rest in the refrigerator for at least 2 hours.
• 8
  Tip: It is recommended to cook roast beef with a meat thermometer. For it to be perfectly pink (medium-rare), the internal temperature of the meat should not exceed 55 °C. After removing it from the oven, the internal temperature will still rise by a few degrees. Resting is very important: if you slice it immediately, the juices will run out, and the meat will be dry and chewy. It can also be served cold – in this case, do not brush it with butter, and only remove the twine after it has completely cooled down.