Ingredients

The following ingredients have 4 Servings
  • 1 oz almonds (skinless)
  • 1 stalk Celery (about 75 grams)
  • 1 oz Caper
  • 3 sprigs parsley
  • 4 Cornichons
  • 5 ozs Yogurt (low-fat)
  • 2 Tbsps reduced-fat Mayonnaise
  • salt
  • peppers
  • 2.2 lbs Roast beef
  • 3 Tbsps Dijon mustard
  • 2 Tbsps vegetable oil
  • 2 handfuls Watercress

Instruction

  • Finely chop the almonds.
  • Rinse celery and finely dice.
  • Drain the capers. Rinse parsley and shake dry. Pluck the leaves. Chop the capers and parsley.
  • Finely chop the cornichons.
  • Combine yogurt and mayonnaise. Add almonds, celery, capers, cornichons and parsley and stir to combine. Season with salt and pepper. Set aside.
  • Trim fat and connective tissue from roast beef, if necessary. Season meat with salt and pepper and coat with mustard.
  • Heat oil in a large heavy pan over very high heat. Brown the meat on both sides.
  • Place the roast beef on a baking sheet or in a roasting pan. Bake in preheated oven at 200°C (Fan 180°C, gas mark 3)(approximately 400°F/convection 350°F) on the middle rack for 30-35 minutes.
  • Rinse the watercress and spin dry.
  • Remove roast from oven, wrap in aluminum foil and let rest for at least 10 minutes. Slice the meat and serve with remoulade and watercress.