The meat under the vegetable meringue crust just tastes great! And when serving, pieces of meat can be poured over with lemon sauce.

Cookie: 1 hour 50 minutes

Summary

Ingredients

• Beef (one piece) – up to 1 kg
• Garlic – 3-4 cloves
  
• Eggs – 2 pcs.
  
• Mustard – 1 tbsp
  
• Lemon zest (grated) – 1 teaspoon
  
• Carrots – 0.5 pcs.
  
• Green onions – 3-4 pcs.
  
• Butter – 150 g
  
• Dry white wine – 100 ml
  
• Lemon juice – 1 tbsp
  
• Parsley and dill greens – 0.5 bunch;
  
• Salt to taste
  
• Pepper to taste
  
• Paprika – to taste
  
• Vegetable oil – for frying meat
  

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Instructions

1. Peel the carrots and grate on a fine grater (with cloves). Finely chop the green onion. Separate the yolks from the proteins.
2. Peel and press the garlic through a press. Mix it with salt and black pepper and rub the meat with this mixture.

   

3. Heat vegetable oil in a frying pan and fry the meat on all sides. Then place it on a baking sheet and put in an oven preheated to 220 degrees for 30 minutes.

   

4. Beat the whites.
5. Mix proteins with mustard, lemon zest, salt, pepper and paprika. Add onions and carrots.

   

6. Cover the meat with the resulting mass and bake in the oven for another 30-40 minutes. Then leave the roast beef in the off oven for 15 minutes.

   

7. Prepare the roast beef sauce. To do this, melt the butter. Mix yolks with wine and beat in a water bath, gradually add melted butter and lemon juice. Season with salt and pepper and add chopped herbs at the end.
8. Serve the roast beef sauce separately.

Bon appetit!