Cold rare roast beef with dill and mustard
A perfect partnership of beef and dill from Lucas Hollweg
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Cooking tools:
- Immersion blender
- Oven
- Stove
- Skillet
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Plate
- Pitcher
- Spoon
Ingredients
- 500 g Thick piece of beef fillet, at room temperature
- 175 ml Flavourless vegetable oil (sunflower, groundnut) plus a splash extra
- 1 pinch Salt
- 1 pinch Pepper
- 4 tbsp Dijon mustard
- 1 1/2 tbsp Red wine vinegar
- 2 tsp Caster sugar
- 1 Splash of hot water
- 5 tbsp Chopped dill
- 2 handfuls Watercress
- 1 tbsp Extra virgin olive oil
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