Roast Beef in Glass bread, meat juice and pickles mayonnaise Recipe
Ingredients (4 people):
– 1.5 kg of ribeye, striploin or rump
– Black pepper
– Mustard seeds and yellow mustard
– 1 egg
– Sunflower oil
– Pickled juice (pickled, capers…)
Leave the meat out of the fridge to temper it for 2-3 hours before start cooking, and use the bones to elaborate a meat juice.
Sear the beef it in a very hot frying pan until it is well brown.
Place the meat in a rack (put on a tray) and season it to taste with salt, pepper and a bit mustard. At the same time, preheat the oven at 150ºC. Bake the meat in the oven for around 25 minutes and remove it from the oven when its center is at 50ºC.
To elaborate the mayonnaise, whip an egg with the sunflower oil and light it with pickled juice.
Once the meat has been removed from the oven, set aside for at least 20 minutes before cutting it.
Another possibility is to completely cool the meat, wrap it in plastic film and slice it with a slicer.
To serve, place the roast beef over the glass bread, along with the sauce and the pickles mayonnaise and toast it in a griddle.