Roast beef sandwich

Preparation Roast beef:

1. Remove the meat from the refrigerator one hour before preparation.
2. Rub with a spice mixture if necessary.
3. Prepare roast beef on the grill, in a pan or in the oven.
4. Sear on all sides in direct heat at over 300 degrees on the grill or in the pan.
5. Then, in the indirect heat between 120 and 140 degrees, pull the meat on the grill to the desired core temperature.
6. If using the oven, place the meat on a tray and insert a roast thermometer into the thickest part of the roast beef up to the middle. Roast at 140 degrees in the lower third for 40 minutes.

Extra tip on temperatures: If you want to enjoy your roast beef medium, i.e. with a nice pink colour, you should aim for a core temperature between 55 and 60 degrees. At temperatures above 60 degrees, the meat is done, i.e. well cooked. However, you should not go above 72 degrees for roast beef - otherwise there is a risk that the meat will become dry. To allow the meat to relax and the meat juices to distribute, it is advisable to let it rest for another 20 to 30 minutes after grilling or baking.

Preparation of nettle spread:

1. Put on gloves. Wash and dry the nettle leaves. Then roll them vigorously on kitchen paper with a rolling pin.
2. Squeeze the garlic clove. Finely chop the nettle leaves and mix with the garlic.
3. Squeeze the lemon. Mix the natural yoghurt, curd and crème fraîche with half of the lemon juice until smooth. Add the nettle leaves.
4. Season the spread with salt, pepper, chilli and lemon.

Preparing the sandwich:

1. Divide the baguette lengthwise into top and bottom. Cut the baguette into three equal sections.
2. Toast lightly in the oven or on the grill. Spread with nettle spread.
3. Place two lettuce leaves on each underside, 120 g roast beef on top and salt and pepper to taste.
4. Slice all the ingredients or cut them to fit. Put the sliced cucumber, tomato, egg, cheese and onion rings on top of the meat. Then sprinkle on the cress. Place the top of the baguette on top.