Herb roast beef with remoulade and roast potatoes

Name: Herb roast beef with remoulade and roast potatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1.2 kg Roast beef; 7-10 Tbsp coarse sea salt; 4 TABLESPOONS Oil; 7-10 Tbsp Pepper from the mill; 2 Eggs (size M); 100 g Gherkins + 3 tablespoons cucumber liquid (glass); 1 TABLESPOON Capers; 1 large bunch of flat parsley; 1 large bunch of chives; 300 g Salad Mayonnaise; 1 TEASPOON + 1 tablespoon medium hot mustard; 1 kg waxy potatoes; 1 Organic Lemon; 1 Garlic clove; 2 Onions; 4 TABLESPOONS clarified butter

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

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

Directions

1
Dab meat dry. Season well with salt. Heat oil in a roasting pan. Brown the meat in it all around. Take it out, put it on a baking tray and season with pepper. In a preheated oven (electric cooker: 125 °C/ circulating air: 100 °C/ gas: see
2
manufacturer) for about 1 1/4 hours (it is best to measure with a roast thermometer, inside the meat should have 58-60° C).
3
In the meantime, cook eggs in boiling water for 8-10 minutes. Drain, rinse cold and peel. Finely dice cucumbers. Drain capers and chop finely. Wash parsley and chives, shake dry and chop finely except for some parsley for garnishing.
4
Cut eggs into fine cubes and mix with capers, cucumber, stock, mayonnaise, 1 teaspoon mustard and half of the herbs. Season to taste with salt and pepper. Cover and keep cold.
5
Wash the potatoes and cook them in boiling water for about 20 minutes until al dente. Pour off, rinse with cold water, let cool down a little and peel. Let cool off. In the meantime, wash lemon hot, grate dry and finely grate the peel.
6
Peel and finely chop the garlic. Mix with lemon peel and remaining herbs. Season with salt and pepper.
7
Onions peel and chop finely. Heat clarified butter in 2 portions in a large coated pan. Fry the potatoes in 2 portions for 6-8 minutes, turning them over. After half of the frying time add onions.
8
Keep ready roasted potatoes warm in the oven. Spread the roast beef with 1 tablespoon of mustard. Spread the herb mixture on top. Cut the roast beef into slices and arrange on plates with roast potatoes and tartar sauce.