The delicious roast beef – very British!

Ingredients

Preparation time: 20 minutes Cooking time: 45 minutes For 4 guests 1kg roast beef, ready to cook, with layer of fat For the herb and pepper crust: 1 medium onion, chopped 1 clove of garlic, chopped 1 tbsp. crushed pepper 1 sprig of tarragon, chopped 1 tbsp. chopped parsley 1 tsp. grated lemon peel 1 tsp. mustard 1 tbsp. ground white bread, toaster bread of bread crumbs Some salt and oil For the roast onion mayonnaise: 2 egg yolks 350ml sonflower oil A dash of vinegar A dash of lemon juice Salt, pepper and some cayenne 150g Spanish onions, sliced or ready-made roast onions from the supermarket

Preparation

The herb-pepper crust: Remove some of the fat from the beef and cut into pieces. Chop the garlic and crush into a purree. Fry the garlic and onions until soft, adding the ground pepper, tarragon, parsley, herbs, mustard and breadcrumbs. Add salt to taste. The roast beef: Sprinkle salt and pepper to the beef and seal by frying in hot oil on all sides. Remove the beef and place on a piece of aluminium foil. Cover the beef evenly with the pepper and herb mixture. Wrap the meat in the aluminum foil and place in a pre-heated oven at 160°C for 40 minutes. Then remove from the oven and allow to stand for a few minutes. Roast onion mayonnaise: Mix the egg yolks, vinegar, lemon juice, salt, pepper, cayenne and sunflower oil to create a delicious mayonnaise, adding a few tarragon leaves. Add salt and pepper to the onion slices, cover with some flour and place in a pre-heated oven at 180°C until crispy. Allow to cool and mix with the mayoinnaise. Serving suggestion: Cut the roast beef into thin slices, sprinkle with salt and freshly ground pepper. Serve with a fresh salad, potato wedges and/or fresh vegetables.