Roast Beef-Salad


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Added by Mix GmbH Lebensmittelhandel

The roast beef salad is a great hot appetizer. Tender, juicy beef goes well with spicy rocket, chanterelles and capers give the dish a special finesse, and the dressing with grainy mustard adds special aroma to the dish.
A quick variation: Buy pre-packed roast beef and green pesto. Mix this with a little lemon juice and olive oil. This salad version is much easier to prepare, but it equals the original in taste.


  •     500 g of beef (fillet or shoulder)
  •     200 g of rocket
  •     10 big capers
  •     2-3 large potatoes
  •     200 g of butter
  •     100 g of chanterelles
  •     1 red onion
  •     Salt and pepper to taste
  •     3 tablespoons of grainy mustard


  1.   Lightly beat the meat and rub it with butter.
  2.  Fry meat on both sides for around 3 minutes, keep basting it with melted butter.
  3.  Place meat for 30 minutes into the oven. Remove and let it breathe under a clean kitchen towel.
  4.  Cut onion into thin rings.
  5.  Boil potatoes and cut into big pieces.
  6.  Fry potatoes pieces and mushrooms until golden brown.
  7.  Melt 100 g of butter.
  8.  Place melted butter into a glass.
  9.  Add grainy mustard and season with salt and pepper according to taste. Close the glass and shake. Attention: Prepare the dressing directly before serving the salad. If the dressing is too thick, add 2 tbsp of warm vegetable oil and shake the glass
  10.  Cut the meat into thin slices.
  11.  Arrange rocket in the form of a ring on the plate.
  12.  Distribute the ingredients in the middle.
  13.  Add salad dressing. Serve warm.

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