BAGUETTE WITH ROTISSERIE BEEF AND HORSERADISH MAYONNAISE

For the beef:

• 1kg rib of beef

For the horseradish mayonnaise:

• 200 grams Port Mahon Mayonnaise
• 100 grams horseradish cream
• 50 grams sour cream
• 10 grams of fresh horseradish

For the onion jam:

• 1kg sliced red onion
  
• 250ml red wine
  
• 250ml red wine vinegar
  
• 250 grams sugar
  
• Salt and pepper to taste

To serve:

• 4 small baguettes
  
• 200ml beef gravy
  
• Butter to spread

Rotisserie Beef:

1. Season rib with salt and cracked pepper, seal in very hot and heavy pan.
2. Place rib on rotisserie and cook until a core temperature of 37 degrees Celcius is reached. Rest for 30 minutes before carving.

Red onion jam:

1. Place sliced onions with red wine, red wine vinegar and sugar in a saucepan, and slowly cook until a jammy consistency is reached.

Horseradish mayonnaise:

1. Combine Port Mahon Mayonnaise, horseradish cream and sour cream. Season with salt and pepper to taste.