Last week, I decided to try something never before done in my house — make fresh roast beef. I was looking around for recipes to make for the upcoming week, and the roast been just smiled at me from the page. Now I got a bit apprehensive when the recipe indicated that this was a 3 chef hat’s recipe in terms of difficulty (which is as complicated as it gets) but I threw caution to the wind and just went for it.
I have to admit that I really don’t see what the fuss is all about. I came out with the perfectly pink interior with a light browning on the outside, and it was juicy and tender…exactly as it should be. Either this really isn’t so difficult, or I’m a much better cook than I ever realized…or a combination of both! 🙂 Have you ever made roast beef before? (Charlie, I bet you serve a roast beef that is DIVINE!)
At Stefan’s suggestion, I looked up a remoulade sauce recipe (which is SO delicious) because he’s had roast beef with remoulade served many times in restaurants. I don’t think that the Louisiana-style remoulade I made is anything close to what you usually get over here in Germany — which is made with more fresh herbs and has a milder flavor, more in the direction of mayonnaise. That’s probably how the French intended it — but the cajun style sauce is SO awesome with this roast beef.
I have another piece of roast beef in the freezer and I think I may make something similar to this for Easter. It was SO good…but I might see if I can locate some romanesco broccoli, just because it’s more special and fun to look at. The kohlrabi was really delicious, though, and although it’s quite popular in Germany, I can’t recall ever eating it before. I’ve definitely been missing out.