Roast Beef Rolls with Roasted Beef Tartar

Salt and pepper the Beiried and fry it well in a pan in hot fat all around. Add the herbs and fry briefly. Then place on a grill (with a tray underneath) and, if possible, insert a thermometer in the middle of the meat. Now roast in the preheated oven at 120 °C until the core temperature is 40 °C, then reduce to 100 °C and roast until the core temperature is 50 °C, then reduce to 70 °C and bring the core temperature down to 60 °C. At 60 °C core temperature, the meat is deliciously pink and done. (Or roast the meat to taste over higher heat so that it is still juicy inside and not at all too done). Allow to cool. Then slice thinly and spread with the prepared tartar. Roll into rolls and cut into equal pieces. Place on plates and arrange with the prepared lettuce. Garnish with some plucked lettuce and basil. For the tartar, cut or chop the roasted roast beef scraps into very fine cubes. Also finely chop the pickled gherkins and mix the two together. Season with anchovy paste, mustard, ketchup, salt and pepper. For the salad, cut the cooked artichoke bottoms and Jerusalem artichoke into small cubes. Warm the marinade slightly and let the artichoke bottoms soak in it. Marinate the Jerusalem artichoke cubes with some white balsamic vinegar and oil. Now mix all the ingredients together and serve. Truffle marinade: Mix the port wine with the Made

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