Frankfurt sauce with roast beef

Name: Frankfurt sauce with roast beef
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg new potatoes; 2 Eggs (Gr. M); 2 Federation mixed herbs (e.g. chives, flat-leaf parsley, chervil, borage); 1 flowerbed Cress; 250 g Whole milk yoghurt; 150 g Herb cream cheese (e.g. from Miree); 1-2 TABLESPOONS Milk; 2 TEASPOONS Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Roast Beef Cuts

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg new potatoes
2 Eggs (Gr. M)
2 Federation mixed herbs (e.g. chives, flat-leaf parsley, chervil, borage)
1 flowerbed Cress
250 g Whole milk yoghurt
150 g Herb cream cheese (e.g. from Miree)
1-2 TABLESPOONS Milk
2 TEASPOONS Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Roast Beef Cuts

Directions

1
Wash potatoes well and cook with skin in boiling water for about 20 minutes.
2
Boil the eggs hard for about 10 minutes. Wash herbs, shake dry, pluck off leaves and chop finely. Cut cress from the bed. Mix herbs with yoghurt, cream cheese, milk and mustard. Quench eggs, peel, chop finely and stir in. Season sauce with salt and pepper.
3
Drain the potatoes and let them evaporate briefly. Serve with roast beef and sauce.