Cold rare roast beef with dill and mustard

Cold rare roast beef with dill and mustard

Dill and beef are a good partnership and it’s a pity that most people put them together only when they slice a pickle into a hamburger. Calling this a salad doesn’t actually do it justice.

With a hunk of bread for mopping, it makes a decent light lunch

Ingredients

  • 500 g Thick piece of beef fillet, at room temperature
  • 175 ml Flavourless vegetable oil (sunflower, groundnut) plus a splash extra
  • 1 pinch Salt
  • 1 pinch Pepper
  • 4 tbsp Dijon mustard
  • 1.5 tbsp Red wine vinegar
  • 2 tsp Caster sugar
  • 1 Splash of hot water
  • 5 tbsp Chopped dill
  • 2 handfuls Watercress
  • 1 tbsp Extra virgin olive oil
  • 17.6 oz Thick piece of beef fillet, at room temperature
  • 6.2 fl oz Flavourless vegetable oil (sunflower, groundnut) plus a splash extra
  • 1 pinch Salt
  • 1 pinch Pepper
  • 4 tbsp Dijon mustard
  • 1.5 tbsp Red wine vinegar
  • 2 tsp Caster sugar
  • 1 Splash of hot water
  • 5 tbsp Chopped dill
  • 2 handfuls Watercress
  • 1 tbsp Extra virgin olive oil
  • 17.6 oz Thick piece of beef fillet, at room temperature
  • 0.7 cup Flavourless vegetable oil (sunflower, groundnut) plus a splash extra
  • 1 pinch Salt
  • 1 pinch Pepper
  • 4 tbsp Dijon mustard
  • 1.5 tbsp Red wine vinegar
  • 2 tsp Caster sugar
  • 1 Splash of hot water
  • 5 tbsp Chopped dill
  • 2 handfuls Watercress
  • 1 tbsp Extra virgin olive oil

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 20 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 220°C/425°F/Gas Mark 7. Rub the beef with a splash of oil and season well. Heat an ovenproof frying pan on the hob - without any oil - until it's searing hot. Add the beef and cook for 1½-2 minutes each side and 20 seconds each end. Move it to the oven and cook for 12 minutes, for rare meat. Remove from the pan and put to one side until it has cooled to room temperature.
  2. When the beef is cool, whisk together the Dijon mustard, vinegar and caster sugar until smooth. Vigorously whisk in the vegetable oil, a drop at a time to start with, then in a thin stream, until the sauce is thick. Blitzing it with a hand-held electric blender, if you have one, is the best way to make the sauce emulsify. Finally, whisk in 1 tablespoon hot water and stir in the chopped dill.
  3. Carve the beef into medium slices and arrange them decoratively on a large plate. Splash some of the sauce over the top, then scatter nonchalantly with watercress. Add a few splashes of extra-virgin oil and a bit more salt and pepper. Tip the rest of the sauce into a jug and let people ladle it on at will.

Also worth your attention:

More recipes from Lucas Hollweg

The book - Good Things To Eat

Publisher - HarperCollins

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