This English-inspired dish thinly slices pan-roasted beef and wraps it in crisp lettuce leaves for a bread-free, low-carb lunch bite reminiscent of a Sunday roast. Sharp English mustard and horseradish cream cut through the richness of the beef for a bright contrast.
Toss the thinly sliced red onion with the vinegar and set aside; within fifteen minutes it softens slightly and takes on a tangy edge.
Season the beef sirloin with salt and pepper, then sear it in a very hot pan with the olive oil for two minutes per side; the centre should stay rare.
Cover the beef with foil and let it rest for ten minutes, then slice it paper-thin against the grain.
Spread a teaspoon each of mustard and horseradish cream on every lettuce leaf, top with the beef slices and the drained pickled onion, then wrap.
Slicing the beef before it rests will make it dry and lose its juices; cover with foil and let it rest for at least ten minutes. Allergens: contains mustard.
If you cannot find horseradish cream, mix cream cheese with freshly grated horseradish root; the texture will be slightly thicker but the sharpness stays the same.
Admin DadaGastro · verified in test kitchenTurp otu kreması bulamadığım için editördeki gibi krem peynirle rendelenmiş bayır turpunu karıştırdım, kıvamı biraz daha ağır oldu ama keskinliği aynı kaldı. Marul yerine kırmızı lahana yaprağı da denedim, daha gevrek bir doku verdi ve sarması kolaylaştı.
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