Roast Beef Watercress Curry Sauce

Ingredients (Easy-to-prepare amount (4 servings))

A lump or thick piece of beef suitable for roast beef 600 g
Salt 1 tsp
Black pepper Pinch
【A】 Red wine 2 Tbsp
Olive oil 2 Tbsp
Laurel 1
Onion (sliced) 50 g
Carrot peel 1 carrot
Celery leaves 1 stalk
Garlic (sliced) 1 clove
Olive oil 3 Tbsp
Cabbage 1/2
【Curry Sauce】 Onion (minced) 50 g
Olive oil 1 / 2 Tbsp
Water 180 ml
S&B Golden Curry Sauce Mix 92g 2 blocks
【B】 Watercress (leaves) 80 g
Olive oil 1 / 2 Tbsp
Salt Pinch
Water 100 ml
Pickles As needed
Midi tomatoes As needed
Watercress As needed
Whole-grain mustard As needed


  1. Rub salt and black pepper on the beef, and tie a kite string around it to keep its shape.
  2. Put 【1】 and A in a thick plastic bag, rub A into 【1】, and let sit in a fridge overnight, allowing flavors to blend.
  3. Bring 【2】 back to the room temperature.
  4. Heat the oven to 220°C. Put 【3】, seasoning sauce and vegetables on the baking sheet, sprinkle with oil and roast for 8 to 10 minutes.
    Once the color of the meat has changed, pour the oil pooled at the bottom of the baking sheet over the meat, and roast for another 15 minutes.
    When the meat surface is nicely brown, turn over and continue roasting for 15 minutes. After that, reduce the oven temperature to 180°C and then roast for 20 minutes.
    *Cut the cabbage into large wedges, cook in the oven together with the meat, and once cooked, remove from the oven.
    【Curry Sauce】
    1. Mince the onion, and pick watercress leaves.
    2. Heat oil in a frying pan over medium heat, stir-fry watercress until tender, sprinkle salt and then remove from the frying pan.
    3. Add oil to the frying pan in ② and stir-fry the minced onion.
      Once the onion becomes tender, add 150 ml of water.
      When it comes to a boil, turn off the heat. Add the S&B Golden Curry Mix, then stir until it is completely melted. Turn on the heat again, simmer while stirring occasionally. (Approx. 5 min)
    4. Blend 100 ml of water into the watercress in ② and puree in a mixer.
    5. Add ④ to ③, mix well to blend flavors together, and then turn on the heat to bring to a boil.
  5. Allow 【4】 to cool sufficiently and then cut into slices. Together with the cooked cabbage, put the slices on a plate and add the 【Curry sauce】 on top.
    Serve with pickles, midi tomatoes, watercress and/or whole-grain mustard as desired.
    *Roast the carrot, onion and celery, as desired, as well.