Cold rare roast beef with dill and mustard Recipe

Name: Cold rare roast beef with dill and mustard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g (17.6oz) Thick piece of beef fillet, at room temperature; 175 ml (6.2fl 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

Servings: persons

500 g (17.6oz) Thick piece of beef fillet, at room temperature
175 ml (6.2fl 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

1
Preheat the oven to 220C/425F/Gas Mark 7.
2
Rub the beef with a splash of oil and season well.
3
Heat an ovenproof frying pan on the hob - without any oil - until it's searing hot.
4
Add the beef and cook for 1 1/2-2 minutes each side and 20 seconds each end.
5
Move it to the oven and cook for 12 minutes, for rare meat.
6
Remove from the pan and put to one side until it has cooled to room temperature.
7
When the beef is cool, whisk together the Dijon mustard, vinegar and caster sugar until smooth.
8
Vigorously whisk in the vegetable oil, a drop at a time to start with, then in a thin stream, until the sauce is thick.
9
Blitzing it with a hand-held electric blender, if you have one, is the best way to make the sauce emulsify.
10
Finally, whisk in 1 tablespoon hot water and stir in the chopped dill.
11
Carve the beef into medium slices and arrange them decoratively on a large plate.
12
Splash some of the sauce over the top, then scatter nonchalantly with watercress.
13
Add a few splashes of extra-virgin oil and a bit more salt and pepper.
14
Tip the rest of the sauce into a jug and let people ladle it on at will.

761

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 500 g (17.6oz) Thick piece of beef fillet, at room temperature, 175 ml (6.2fl oz) Flavourless vegetable oil (sunflower, groundnut) plus a splash extra, 1 pinch Salt, 1 pinch Pepper, and more.

Yes, Cold rare roast beef with dill and mustard falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cold rare roast beef with dill and mustard

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