Roast beef with a walnut crust

STEP BY STEP

Let's make something delicious.

1. 01

   Preheat the oven to 120 °C fan.

2. 02

   Peel and quarter the onions. Wash and halve the apricots, remove the stones and finely dice the flesh. Heat the oil in a roasting tin and sear the beef on all sides over a high heat. Add the onions and apricots and fry briefly. Deglaze with half the white wine. Place the roasting tin on the middle shelf of the oven and cook the beef for 30 minutes.

3. 03

   Meanwhile, prepare the lamb's lettuce salad. Lightly caramelise the sugar in a small saucepan over a medium heat. Deglaze with the red wine and reduce the liquid by half. Deglaze with the vegetable stock. Add the cranberries, red wine vinegar, balsamic vinegar, ginger and rosemary and leave to infuse for at least 10 minutes.

4. 04

   Wash the lamb's lettuce, spin dry and arrange on plates. Remove the ginger and rosemary from the infused liquid. Season the liquid with pepper and salt and leave to cool completely.

5. 05

   For the nut crust, peel the mango and purée the flesh with the wholemeal toasting bread. Mix with the Dijon mustard, pepper and allspice, then spread a third of the mixture evenly over the beef. Cook in the oven for a further 40 minutes.

6. 06

   Briefly remove the beef from the oven and increase the oven temperature to 220 °C fan.

7. 07

   Roughly chop the walnuts. Wash and dry the lemon balm, then cut into fine strips. Stir both into the remaining mango and mustard mixture and season with pepper and salt. Spread evenly over the top of the beef. Roast for a further 10 minutes until golden brown and crisp.

8. 08

   Remove the beef from the roasting tin, cover and leave to rest for a few minutes. Add the poultry stock and remaining wine to the roasting juices. Add the diced mango flesh and pomegranate seeds and reduce the liquid for a few minutes. Sprinkle in the cornflour through a sieve and stir until the sauce thickens. Remove from the heat, add the remaining ingredients and adjust the seasoning.

9. 09

   Pour the dressing over the lamb's lettuce and scatter over the diced ham. Serve the nut-crusted roast beef with the salad. Brown rice goes well with this dish.