Herb roast beef with remoulade and fried potatoes

Name: Herb roast beef with remoulade and fried potatoes
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 1.2 kg Roast beef; 7-10 Tbsp salt, pepper from the mill; 3 TABLESPOONS Oil; 1.2 kg waxy potatoes; 2 Eggs (Gr. M); 100 g Gherkins + 3 tablespoons cucumber stock (glass); 1 TABLESPOON Capers (glass); 1 large bunch of flat parsley; 1 large bunch of chives; 300 g mayonnaise; 1 TEASPOON + 1 tablespoon medium hot mustard; 1 Organic Lemon; 1 Garlic clove; 2 Onions; 4 TABLESPOONS clarified butter

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

Hausmannskost deluxe: With tender roast beef in a chives-parsley coat you get's a down-to-earth potato side dish.

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

1.2 kg Roast beef
7-10 Tbsp salt, pepper from the mill
3 TABLESPOONS Oil
1.2 kg waxy potatoes
2 Eggs (Gr. M)
100 g Gherkins + 3 tablespoons cucumber stock (glass)
1 TABLESPOON Capers (glass)
1 large bunch of flat parsley
1 large bunch of chives
300 g mayonnaise
1 TEASPOON + 1 tablespoon medium hot mustard
1 Organic Lemon
1 Garlic clove
2 Onions
4 TABLESPOONS clarified butter

Directions

1
Preheat oven (electric cooker: 125 °C/circulating air: 100 °C/gas: see manufacturer). Wash meat, dab dry. Rub with salt. Heat oil in a roaster. Brown the meat thoroughly all around. Season with pepper and roast in a hot oven 1 1⁄4-1 1⁄2 for several hours (it is best to measure the core temperature with a roast thermometer, it should be 58-60 °C).
2
Meanwhile, cover the potatoes with their skins and cook for about 20 minutes. Add eggs and cook for the last 8-10 minutes. Drain. Quench eggs and potatoes cold, let them cool down a bit and peel them.
3
Let it cool down.
4
Finely dice the cucumbers for the tartar sauce. Finely chop the capers. Wash parsley and chives, shake dry and chop finely. Mix mayonnaise, 1 tsp. mustard and cucumber stock. Cut eggs into fine cubes and stir in cucumbers, capers and half of the herbs.
5
Season to taste with salt and pepper.
6
Wash the lemon hot, dry and finely grate the peel. Peel garlic and chop finely. Mix with lemon peel and other herbs. Season with salt and pepper.
7
Peel and finely dice the onions. Heat clarified butter in 2 portions in a large coated pan. Fry the potatoes in 2 portions for 8-10 minutes, turning them over. After half of the frying time add half of the onions.
8
Keep ready roasted potatoes warm in the oven.
9
Remove the roast beef from the oven, spread 1 tablespoon of mustard on the top and sides. Spread the lemon and herb mixture on top. Cut the roast beef into slices and serve with fried potatoes and tartar sauce.