Roast Beef with Tartar Sauce and Beetroot Chutney


Rating: 3.00 / 5.00 (7 Votes)


Total time: 45 min

Servings: 4.0 (servings)

For the roast beef:





For the beetroot chutney:









For the Vogerlsalat:




For the sauce tartare:











Instructions:

For the roast beef with tartar sauce and beetroot chutney firstly

Brush Beiried with pepper and mustard and sear in a hot pan on each side. Place on a wire rack and cook in a preheated oven at 180 °C (top/bottom heat) for 10 minutes. Then let cool and cut into thin strips. Alternative: Cook at 120 °C up to 54 °C core temperature.

For the chutney, wrap the beet in aluminum foil with salt and caraway seeds, cook in a preheated oven at 180 °C for 20 minutes. Let cool, peel and cut into small cubes. Boil down in a pot with the remaining ingredients for 10 minutes. You can also put the chutney in canning jars and let it cool upside down.

For the sauce, mix all ingredients and season strongly.

Season the Vogerl salad with olive oil and serve with the roast beef with tartar sauce and beetroot chutney.

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