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Roastbeef with tomato and red pepper citronette

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.
Roastbeef with tomato and red pepper citronette
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