Beiried with apple and radish



For the Beiried:

Ingredients(4 persons)
1 kg Beiried Dry Aged
2 sprigs rosemary
2 garlic cloves
Maldon Sea Salt
Hemp seeds
Peanut oil

For the mayonnaise:

Ingredients (4 people)
6 eggs
1 tablespoon honey Dijon mustard
1 teaspoon mango curry spice mix
Olive oil

For the apple and radish salad:

Ingredients (4 people)
4 apples
1 black radish
Juice of one lemon

For the pesto:

Ingredients (4 people)
1 bunch rocket
pulp of a lemon
1 tablespoon sunflower seeds
3 tablespoons olive oil


Preheat the oven to 90 °C top and bottom heat. Salt the beef and brown it on all sides in a preheated pan with a little peanut oil, rosemary and garlic. Place in an ovenproof dish and leave in the oven for 2 hours. To serve, sprinkle with a little salt and hemp seeds. Finally, drizzle a little drippings over the top.
For the mayonnaise, place 5 egg yolks and 1 whole egg in a container with mustard, salt and a little olive oil and mix with a hand blender. Gradually add the olive oil and curry until the mayonnaise has a creamy consistency.
Wash the apples and radish, then grate them coarsely with a kitchen grater and put them in a bowl with lemon juice and a little salt. Add the mayonnaise and mix everything together well. Leave to stand for 30 minutes.
For the pesto, place all ingredients in a stand blender and blend to a fine pesto. Season a little with salt to taste.
Spread the pesto on the plate, then place the apple and radish salad in the middle (best with a setting ring) and finally place a tranche of the Beiried on top of the salad.
Impressions of the preparation in the picture gallery.