Roast Beef with Red Onions

Serves 4
Preparation time: 20 minutes

Roast Beef


1 kg roast beef
4 table spoon oil
3 table spoon mustard
1 table spoon salt
1 tea spoon cayenne pepper
2 cloves of garlic
1 tea spoon dried herbs
4-6 red onions
2 table spoon butter
1 tube of store-bought remoulade sauce

Method of preparation
Wash and dry the roast beef carefully.
Mix the oil, mustard, salt and the pepper. Peel and press the cloves of garlic finely. Add these and the dried herbs to the oil.
Spread marinade over the roast beef and let it soak in the marinade for at least 1 hour. It is even better overnight.
Take the meat out of the marinade, thread it onto a skewer and grill it directly over the fire for about 10 minutes. Then increase the distance away from the fire and grill it for another 20 minutes.
Peel and slice the onions. Grease a sufficiently large piece of aluminum foil with butter and put the onion rings onto it. Close the aluminum foil tightly and either cook the onions in the embers or on the grill for about 15 minutes.
Take the roast beef off the skewer and let it stand for about 10 minutes. Then carve it into slices and arrange it on the plate with the onions. Garnish with remoulade or add remoulade to it as a sauce.
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