Gastronomixs

Eye of round remoulade

Delicious as a component in a starter or served on sourdough toast.

Creation by Mark Vaessen, SUSHISAMBA restaurant, Amsterdam, the Netherlands.

Eye of round remoulade

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Ingredients

100

g

eye of round

 

 

salt and pepper

100

g

mayonnaise

1

 

shallot, finely diced

20

g

capers

20

g

gherkins, brunoise

5

g

curly-leaf parsley

15

g

Dijon mustard

5

drops

Worcestershire sauce

Preparation method

  • Sprinkle a generous amount of salt and pepper on the eye of round and sear in a pan.
  • Cook in an oven at 120°C until the centre reaches 48°C.
  • Use the rest of the ingredients to make a remoulade.
  • Cut the meat brunoise.
  • Mix the meat with the remoulade and season to taste.

Serving suggestions

  • Serve on sourdough toast with a poached egg.
  • Serve with a salad with lobster or king prawns.

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