Preheat the oven to 120 °C for the roast beef. Season the roast beef with salt and pepper and sear it lightly in oil on all sides in an appropriately sized frying pan at medium temperature so that the pores close. Remove the roast beef from the roasting pan, place on an oven rack with a drain tray underneath, and cook in the heated oven for about 1 hour until pink. Insert a wooden spoon into the oven door to cook the meat at a dry temperature.
Cool the fully cooked roast beef at room temperature.
For the cucumber-pea leaf salad, peel the cucumbers, cut them in half, remove the seeds and cut the cucumbers into very thin slices. Sprinkle with a tiny bit of salt, mix and put on a colander. Blanch the peas al dente in enough boiling hot salted water, rinse in cold water and drain on a colander.
Dip the tomatoes in boiling water for 20 seconds, rinse in cold water, skin, remove the stalk and seeds and dice the tomatoes.
For the dressing, stir together white wine vinegar, clear soup, a little salt, sugar and both types of oil. Mix the diced tomatoes, cucumbers and peas with the dressing and finally sprinkle with dill. For the mustard sauce, mix the crème fraîche with the whipped cream and the mustard until smooth and season with salt, cayenne pepper and sugar.
Cut the cooled roast beef into thin slices with a sharp kitchen knife.
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