Herb roast beef with rosemary potatoes and remoulade

Name: Herb roast beef with rosemary potatoes and remoulade
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 5
Ingredients: 1-1.2 kg sheer roast beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 1 collar Parsley; 1 pot of marjoram; 1 small bunch of thyme; 1 kg Potatoes; 1-2 stem(s) Rosemary; 250 g Remoulade (50% fat)

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 5

1-1.2 kg sheer roast beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
1 collar Parsley
1 pot of marjoram
1 small bunch of thyme
1 kg Potatoes
1-2 stem(s) Rosemary
250 g Remoulade (50% fat)

Directions

1
Dab roast beef dry, season well with salt and pepper. Heat two tablespoons of oil in a frying pan and fry the roast beef all around. Place the meat on a baking tray and cook in a preheated oven (electric cooker: 80 °C/recirculating air/gas: unsuitable) for 2 1/4 to 2 1/2 hours.
2
If you have a meat thermometer at hand, place it in the middle of the meat at the side. The core temperature should be 58 to 60 degrees. Wash and dry herbs about 30 minutes before cooking. Pluck leaves of parsley, marjoram and thyme and chop them finely.
3
Put the herbs on a tray. Peel, wash and slice the potatoes. Heat a tablespoon of oil in a frying pan and fry the potatoes at medium heat for 15 to 20 minutes. Wash the rosemary and roughly chop the needles.
4
Take the meat out of the oven and turn in the herbs. Finally add rosemary needles to the potatoes and season with salt. Cut the meat into slices and serve with tartar sauce and rosemary potatoes.