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Estimated Times |
Preparation time: 25
Cooking time: 60
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Ingredients

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250
servings
800 | g | Roast beef, raw |
800 | g | Potatoes |
2 | pcs. | Tomato ~250 g |
1 | pcs. | Red bell pepper ~120 g |
1 | pcs. | Green bell pepper ~120 g |
1 | pcs. | Cucumber ~300 g |
0.5 | pcs. | Crisp green lettuce ~269.5 g |
1 | can(s) | Corn ~285 g |
125 | g | Butter |
2.5 | dl | Thick creme ~250 g |
4 | pcs. | Egg yolk ~68 g |
2 | tsp | Tarragon ~1.5 g |
2 | tbsp | Béarnaise essence ~30 g |
1 | tsp | Sea salt ~5.5 g |
0.5 | pcs. | Lemon ~50 g |
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Directions
Preheat the oven to 200º C/fan oven 180º C, or start up the barbecue.
Brown the beef on all sides and roast in the oven, or over indirect heat in a kettle grill, until it has a core temperature of 60º. (approx. 30-40 mins. per kg.) It should then be left to rest for 20 mins.
Prepare the potatoes and cook until tender.
Cut the tomato into wedges and dice the pepper and cucumber. Shred the lettuce and drain the sweetcorn. Place in a bowl and toss to blend.
Melt the butter in a pan, adding the cream, egg yolks, tarragon and béarnaise essence. Gently bring the sauce to the boil whilst whisking. Season with salt and lemon pepper.
Cut the roast beef into thin slices and serve with the salad, potatoes and béarnaise sauce.
Tip
Any left-over roast beef can be cut it into thin slices and used for sandwiches.
Nutritional data
918 Kcal Per Serving F: 49 g, P: 58 g, C: 66 g, DF: 8 g 3,674 Kcal (106 Kcal/100 g)
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