Europe 1 1:40 p.m., June 18, 2022

Every Sunday in the Sunday Table, Laurent Mariotte, his columnists and his guests give us their best recipes.

Recipe Cold roast beef, Pierre Négrevergne tartar sauce

Chef at L'Auberge Pyrénées – Cévennes in Paris, in the 11th arr.

For 6 persons :

  • 1 kilo of roast beef (heart of rump steak, tenderloin, sirloin or butcher's piece) with the bard

  • A few sprigs of thyme

  • flower of salt

Summer tartar sauce:

  • 3 egg yolks

  • 2 tbsp.

    mustard

  • 25 cl sunflower or peanut oil

  • 1 tbsp.

    cider vinegar

  • 2 tbsp.

    capers or pickles

  • 1 spring onion

  • A few sprigs of parsley

  • A few sprigs of tarragon

  • ½ bunch of chervil

  • 1 sheet of gelatin (optional)

  • Salt pepper

Preheat your oven to 180°C.

Sear the roast in the pan on all 4 sides with a drizzle of olive oil and a little butter (30 to 40 seconds per side).

Once the meat is well marked, rub it with thyme and salt it.

Bake for 18 minutes, more or less depending on the thickness of the meat (as an indication, there are 9 minutes of cooking for 500 g).

Leave to rest and place in the fridge overnight.

Gently heat the vinegar and remove from the heat.

Whisk the yolks with the mustard and drizzle in the oil, whisking constantly.

Pour the lukewarm vinegar, salt, pepper and whisk one last time.

Coarsely chop the capers or gherkins, chop the herbs and the onion finely and stir everything into the mayonnaise.

Carve the cold roast and serve the slices with the tartar sauce.

CHEF'S TIP:

To stabilize the mayonnaise when it's very hot, you can soak the gelatin in cold water and dissolve it in the hot vinegar.

Whisk into the mayonnaise.