Roast beef smoked in a small oven to create a subtle smoking flavour to the meat. The tarragon mayonnaise adds a fresh and creamy flavour to the delicious smoked meat.

30 minutes
0 – 5 euro pp

Ingredients for 2 pers.:

  • 450 g roast beef
  • smoking oven (smoker)
  • 15 g fresh tarragon
  • 1 egg yolk
  • lemon
  • salt and pepper
  • sunflower oil
  • french mustard

How to prepare it:

Put some smoke moth in the smoke oven and place a piece of aluminum foil on the dish to absorb the meat moisture. Place the roast beef on the grid. Sprinkle the roast beef with some salt and pepper. Put the smoke oven on the gas and slide the oven shut. Smoke the roast beef for 20 minutes, depending on the thickness of the roast beef.

Meanwhile, make the tarragon mayonnaise. The egg yolk, the tarragon leaves, the squeezed lemon juice, the mustard, salt and pepper in a mixing bowl for your hand blender.

Mix everything well with the hand blender. Now start to mix quietly and add a dash of sunflower oil. Keep repeating this until the mayonnaise is airy but firm.  Now add the paprika pieces and mix them with the mayonnaise. Add some extra sunflower oil if necessary, to thicken the mayonnaise.

Remove the roast beef from the heat. Cut into thin slices and serve with the tarragon mayonnaise.