Roast beef with tomato sauce

Preparation of Tomato Sauce

Cut the tomatoes (150 g) in half and grate them on a coarse grater, so that only the skin remains in your hands. Grate the garlic (5 g) on a fine grater. Combine the tomato pulp, garlic, soy sauce (20 g), paprika (a pinch), erythritol (5 g), lemon juice (5 g), and salt (to taste). Mix well and refrigerate the sauce for 20-30 minutes.

The sauce can be prepared in advance and stored in the refrigerator for up to 3 days.

Serving Roast Beef

First, prepare and completely cool the roast beef according to the recipe “Roast Beef from Beef Tenderloin.” For this dish, take the cooked roast beef (150 g) and slice it thinly against the grain.

Arrange the slices of roast beef on a plate, drizzle with tomato sauce, add olive oil (10 g), sprinkle with chopped cilantro (10 g), and, if desired, crushed almonds (5 g). Serve immediately or slightly chilled.

This sauce is especially good with well-chilled roast beef.