Slice roast beef very thinly and place on a platter.
Separate egg, whisk yolk with oil and mustard.
Wash and chop peppers and season with salt and bell pepper. Fold in sour cream.
Drape sauce over roast beef and garnish with peppercorns and freshly plucked cress.
Preparation Tip:
If you have a little more time, you can fill each slice of roast beef with the bell pepper sauce and twist it into a roll. Arrange the roast beef rolls and garnish with cress.
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