- 1 Kg rump of beef
- 450 g new potatoes
- an avocado
- extra virgin olive oil
For the recipe of mustard beef with avocado sauce, clean the surface of the rump by removing any parts of connective tissue and fat; season with oil, a generous spoonful of coarsely chopped mustard, rosemary, sage and bay leaves, salt and pepper; arrange it on a plate lined with baking paper and let it cook for 15 minutes.
Then brown it in a pan with a little oil and let it take a nice brown color over the entire surface. Place it on the plate and bake it at 200 ° C for about 25 minutes: the meat will remain succulent and pink inside.
Wash the new potatoes with the peel (we chose the violet ones) and cut them into thin slices; season them evenly with oil and salt (for convenience, do this in a bowl, mixing them with your hands); distribute the washers on a plate lined with baking paper so that they overlap as little as possible, and put them in the oven at 180-190 ° C for 10 minutes.
Peel the avocado, cut it into pieces and blend it with a tablespoon of lime juice, 2 tablespoons of oil, salt and a couple of tablespoons of water to obtain a creamy sauce. Remove the rump from the oven, let it rest for about ten minutes so that the juices redistribute evenly in the pulp, then cut it into slices, complete with grated horseradish and serve with the avocado sauce.
Also excellent at room temperature: in this case, it is better to slice it thin.
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