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Ingredients for the Meat and Beans
- 600 g whole beef sirloin
- 1 tablespoon olive oil
- 30 g Dijon mustard
- 17 g salt (for meat and beans combined)
- 2 teaspoons colorful peppercorns
Additions for the Green Beans
- 500 g green beans (fresh or frozen)
- 3 teaspoons ume vinegar
For Serving
- 100 g cranberry sauce or preserve
Preparation and Roasting
- 1Take the meat out of the refrigerator one hour before roasting to bring it to room temperature. Coarsely crush the colorful peppercorns in a mortar.
- 2Clean the meat of any membranes, then tie it with kitchen twine to help it keep its shape. Season thoroughly with salt and rub in the coarsely crushed peppercorns.
- 3Preheat the oven to 140 °C (top and bottom heat).
- 4Heat one tablespoon of olive oil in a hot pan and sear the meat quickly on all sides (about 1-2 minutes per side) to seal in the juices.
- 5Place the meat on a baking tray and spread generously with Dijon mustard. If you have a meat thermometer, insert it into the center of the meat. Roast for about 40 minutes, or until the internal temperature reaches 50-55 °C (medium-rare).
- 6After roasting, remove the meat and let it rest for at least 10 minutes before slicing thinly.
Preparing the Side Dish and Serving
- 1Wash the green beans and steam or boil them in hot water for about 7 minutes until crisp-tender. Immediately drain them and plunge into ice water to preserve their vibrant color. Finally, drain well, drizzle with ume vinegar, and season with a pinch of salt.
- 2Serve the thinly sliced roast beef with green beans and a portion of cranberry sauce.
Tip
Always slice the meat against the grain after resting to ensure it remains as tender as possible.
