Pink Limousin Loin with Wild Asparagus and Sauce Tartar

Instead of seasoning the roast beef with salt and pepper, you can flavor it further as desired, such as with rosemary or thyme, or rub it with mustard, or with a marinade of sherry, Worcester sauce, and crushed peppercorns. Coat with marinade and refrigerate for half an hour.

Variation 1:

Sear in a fat pan at 240 degrees for 15 minutes, then reduce heat to 180 degrees and finish roasting meat in about 15 – 20 minutes (meat will be medium). Remove , wrap in aluminum foil and let cool.

Variation 2:

Roast the meat at 240 degrees in the oven for 15 minutes, then finish cooking at 70 degrees for 3 hours – It is then medium.It is important that the heat is reduced relatively quickly after roasting to 70 degrees, about in which you open the oven door.For the mayonnaise yolks, mustard sugar and vinegar stir with a blender until a thick mass is formed. Then slowly beat in the oil, season with salt.

For the tartar sauce, finely chop the onion, pickled gherkins and capers, mix with the herbs and spices. Finally, peel the wild asparagus and cook in the stock for about 12 minutes and set aside.

Cut the roast beef into thin slices and arrange on the plate with the tartar sauce, possibly with a small salad.

Preparation Tip:

This dish can also be prepared with saddle of veal and tastes delicious with white asparagus.

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