Roast beef with fried potatoes and remoulade

Name: Roast beef with fried potatoes and remoulade
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 kg Roast beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Sunflower oil; 1.5 kg Potatoes; 100 g Cornichons; 1 small bunch of chives; 150 g Salad cream (16 % fat); 100 g Schmand; 1 Onion; 100 g cubed smoked streaky bacon; 3 TABLESPOONS clarified butter

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1 kg Roast beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Sunflower oil
1.5 kg Potatoes
100 g Cornichons
1 small bunch of chives
150 g Salad cream (16 % fat)
100 g Schmand
1 Onion
100 g cubed smoked streaky bacon
3 TABLESPOONS clarified butter

Directions

1
Wash the meat, dab dry, remove excess fat except for a small residue. Season with salt and pepper. Heat the oil in a flat roasting pan or an ovenproof pan. Fry meat on all sides for about 5 minutes.
2
Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. It is best to use a meat thermometer and cook up to 60 °C core temperature. Wash the potatoes and cook in plenty of boiling water for about 20 minutes.
3
Drain the cucumbers, collect the cucumber water. Cut the cucumbers into cubes. Wash chives, shake dry and cut into small rolls. Mix salad cream, 4 tablespoons of cucumber water and sour cream, stir in chives and cucumber, except for a little garnish.
4
Add salt and pepper to taste. Drain the potatoes, rinse under cold water, drain and peel. Cut the potatoes into slices. Peel onion and cut into cubes.
5
Fry the bacon in a pan over medium heat until crisp. Remove. Heat clarified butter, fry potato slices in hot fat for about 10 minutes, turning. After 8 minutes add onion cubes and bacon.
6
Season to taste with salt and pepper. Remove the meat and cut into slices. Arrange potatoes, meat and tartar sauce on plates. Sprinkle with chives and cucumbers.