Roastbeef Twist

Another great summer recipe, on a very non sunny day. The problem with Brussels in the summer is the weather. You are all set for sunny days, eating light, BBQ’s, and all you get is rain, rain and more rain.However I am trying to keep the summer in the kitchen. This time with a very easy but so delicious lunch (perhaps light dinner) recipe for roast beef. The recipe was taken from the delicious. May 2007 issue, page 32. With a little delay…

Roast beef, asparagus and Parmesan salad (serves 2)
200gr asparagus (given the season, what better veggie to use?)
1 ripe avocado
juice of 1 lime
1tbsp Dijon mustard
1tbsp balsamic vinegar
2tbsp olive oil
200gr thinly sliced roast beef
25gr Parmesan shavings
watercress
small red onion, sliced

Usually English tend to have left over roast beef (on Sundays, thatg is). No one I know in Brussels ever has left over beef, which was very much our case as well. So we roasted beef there and then: roast 200gr beef at 200°C/gas 6 for 15-20min. Leave to rest for 10min. Carve.
Steam the asparagus, until just tender. Set aside to cool.
Halve, peel and stone the avocado. Cut into large chunks and place in a bowl. Season with salt and squeeze over the lime juice.
Whisk together the mustard and vinegar, then beat in the olive oil.
Arrange the beef, the watercress, asparagus, and avocado in 2 serving bowls. Scatter each with Parmesan and sliced red onion. Drizzle with the dressing.

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