Roastbeef with tomato and red pepper citronette

The piece of beef looked sooooo inviting, so just you-can’t-possibly-leave-me-on-the-shelf kind of way that, even though it was a little bit too big, I had to buy it. Slowly cooked for hours in the oven, it just melts in your mouth, and it stays that way the day after too ;-), that’s when I prepared this little nibble. Just add a little bit of crunch for contrast and there it is.

Ingredients:

• roastbeef
• tomatoes
• red peppers
• spring onion
• rosemary
• olive oil
• lemon juice
• coarse mustard
• maldon salt
• black pepper

Method:

1. slice the meat very thinly and plate it;
2. on the side peel and deseed the tomatoes, and cut them in very small cubes;
3. do the same with the red pepper assuring that you end up with equal quantities;
4. mix the tomato and the pepper cubes in a bowl, along with finely chopped spring onion and rosemary;
5. prepare a citronette with some olive oil, mustard, lemon juice, salt&pepper and add it to the chopped vegetables;
6. serve with the meat on the side.