Roast Beef with Apple Remoulade - Rostbiff med äppelremoulad

ROAST BEEF WITH APPLE REMOULADE
Rostbiff med äppelremoulad

Try serving the roast beef with a fresh an spicy, Danish apple remoulade made from low-fat mayonnaise and cooking yogurt. Be generous with the cress, that's what gives the sauce the fine taste.

Serves 6 to 8

2 lbs roast beef
1½ teaspoon salt
some coarsely ground black pepper

Sauce:
2 hard-boiled eggs
2 apples
2 teaspoons fresh lemon juice
1 pickled gherkin
0.4 cup chopped parsley
1 box cress, not watercress
0.4 cup low-fat mayonnaise
0.8 cup cooking yogurt
salt, pepper


Rub the meat with salt and pepper and put a thermometer into the thickest part of the meat. Put it in an oven-proof pan or a small roasting pan and put it in the oven at 257F until the thermometer shows 140F, about 1½ hour. Take out the meat and leave to rest covered with aluminum foil for about 10 to 15 minutes.

Boil, peel and chop the eggs. Peel, core and dice the apples. Squeeze lemon juice over them to prevent them from darkening. Chop the gherkin and parsley and cut off most of the cress. Mix mayonnaise and yogurt and stir in remaining ingredients. Flavor to taste with salt and pepper.

Serve the roast beef in slices with the apple remoulade and raw-fried potatoes. Decorate the sauce with remaining cress.

Enjoy!

Bella