Roast beef with basil dressing

From basil, keep 1/2 sachet for garnishing, finely chop remaining. Add 4 tablespoons of oil, 1 tablespoon of vinegar, 1 teaspoon of basil oil, 2 tablespoons water, salt and pepper and mix everything into a dressing. Peel onion and chop into large pieces.

(Take roast beef out of refrigerator approx. 30 minutes in advance.) Dice roast beef with kitchen paper and sprinkle with salt and pepper. Fry 25 g butter and oil residues in the pan and roast beef in approx. 5 minutes. Lay out of the pan. Bake fruit and add the remaining portion of vinegar. Bring to the boil and place roast beef in it. Roast beef with lid slant on pan in 15 minutes brown and roast on the inside red rosé, occasionally turning. Place roast beef from pan on the shelf and let it rest for 5 minutes under aluminum foil. Meanwhile, above pan of gravy seven. Stir 2 to 3 tablespoons of gravy through dressing. Stir the rest of basil in oil through the remaining gravy in a pan and gently heat. Peel the apple, extend the core and cut into thin slices. Heat the rest of the butter in frying pan and bake the apple for about 2 minutes, halfway through. Cut roast beef into thin slices. Place apple slices on four plates in a tile-shaped manner. Place roast beef on top of each other and spread dressing around it. Fry a little gravy over roast beef. Garnish with retained basil.