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Roast beef in apple balsamic vinegar

Roast beef in apple balsam Vinegar (4 portions)

Ingredients
  • 2 l water
  • 800 g boiled beef fillet, no tendons
  • 5 black peppercorns, crushed
  • 100 g root vegetables (celery, carrots, parsley), diced
  • 50 g onions, unpeeled, strongly browned in pan
  • ½ leek
  • 200 ml beef broth (taken from cooking stock)
  • 2 tbsp Byodo Dijon Mustard
  • 5 tbsp Byodo Apple Balsamic
  • juice of ½ lime
  • 300 ml Byodo Olive Oil, extra virgin, mild, Italy
  • rock salt, black pepper, fresh ground
  • different leaf salads
  • 1 red onion, cut into rings
Preparation

Boil water, add peppercorns and fillet and cook slightly. After 1 1/2 hours, add root vegetables, onions and leek and simmer for another hour.

Remove meat and season broth. Leave meat to cool in fridge then finely slice across the grain.

For marinade: First mix mustard, balsamic vinegar and lime juice in broth. Slowly add oil and whip until creamy. Season with salt and pepper. Pile meat slices on top of each other in container, pour marinade over them and leave to steep overnight.

Arrange slices on plate, garnish with onion rings and salad and sprinkle with dressing.