Roast beef with cauliflower & kohlrabi
Delicious roast beef served with a spicy remoulade sauce, fresh cauliflower and kohlrabi.
Prep Time
30minutes
Cook Time Passive Time
1 hr30 minutes 2hours
Prep Time
30minutes
Cook Time Passive Time
1 hr30 minutes 2hours
Ingredients
Instructions
  1. Preheat oven to 350°F (175°C).
  2. Rinse off the beef and cut a single large “X” into any fatty areas on the tops/sides of the beef.
  3. In an oven-safe roasting pan, sear the beef for 2-3 minutes top and bottom. Once the brown seeps up about 1/2-inch (1 cm) on both sides, place the beef (still in the roasting pan) in the oven.
  4. Roast the beef for 1-2 hours (depending on size & thickness of beef) until the inner temperature at the thickest part reaches 140°F (60°C).
  5. In the meantime, make the remoulade sauce and chill so flavors blend.
  6. Wash and cut up the cauliflower into bite-size pieces. Peel the kohlrabi and cut into 1-inch chunks.
  7. Once roast beef has reached 60°C inside, take it out of the oven and place a tent of aluminum foil over the top of the roasting pan or take the beef out and put it inside foil, with all open ends of the foil collected at the top so the juices don’t run out (I did the latter) and let it sit about 30 minutes.
  8. In a lightly salted boiling pot of water, cook the vegetables for about 8 minutes, or until tender.
  9. Once everything is complete, plate together and serve remoulade on the side.