Roast beef with potato salad
easy
135 mins
135 mins
Ingredients
- 1.5 kg waxy potatoes
- 3 Eggs (size M)
- 7-10 Tbsp Salt
- 300 g frozen princess beans or green beans
- 3 medium-sized carrots
- 3 medium-sized onions
- 1/8 l Vegetable broth (instant)
- 5 TABLESPOONS White wine or apple vinegar
- 7-10 Tbsp Pepper
- 1 medium sour apple
- 150 g Cornichons
- 250 g light salad cream (36 % fat)
- 300 g Whole milk yoghurt
- 1-2 TABLESPOONS Capers (from the glass)
- 1.6-2 kg Roast beef
- 50 g clarified butter
- 150 -200 ml Beef stock
- 150 g Whipped cream
- 60 g grated horseradish from the jar
- 7-10 Tbsp Apple and mint
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the potatoes and cook covered in boiling water for about 20 minutes. Boil eggs hard in about 10 minutes. Boil up frozen beans in 125 ml boiling salted water, cover and cook for 4-5 minutes. Drain, quench, drain and let cool off. Quench the eggs and let them cool down. Peel and wash carrots and cut 2 into small cubes. Cook carrot cubes in little boiling salted water for 4-5 minutes. Drain, quench and let drain. Drain the potatoes, rinse and peel.
- 2
Cut potatoes into slices. Peel onions and dice 1 finely. Boil up broth, vinegar and onion cubes and pour over the potatoes. Season with salt and pepper and mix well. Leave to stand for 20-30 minutes. Wash the apple, quarter, core and cut into small pieces. Cut the gherkins into slices. Peel and chop the eggs. Mix salad cream, yoghurt, some salt and pepper. Stir in chopped eggs and capers. Mix salad dressing, beans, carrots and apple pieces with the potatoes. Let the salad stand for at least 1 hour. Rub roast beef with salt and pepper and place on the fat pan of the oven. Cut the remaining carrot and onion roughly into pieces and spread around them. Heat clarified butter and pour over the roast beef. Roast in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 35-40 minutes. Wrap in aluminium foil and let rest for about 10 minutes.
- 3
Stir in chopped eggs and capers. Mix salad dressing, beans, carrots and apple pieces with the potatoes. Let the salad stand for at least 1 hour. Rub roast beef with salt and pepper and place on the fat pan of the oven. Cut the remaining carrot and onion roughly into pieces and spread around them. Heat clarified butter and pour over the roast beef. Roast in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 35-40 minutes. Wrap in aluminium foil and let rest for about 10 minutes. Dissolve the roast with stock and pour it through a sieve into a pot. Let it boil down for about 10 minutes. Season to taste with salt and pepper. Whip cream until semi-stiff. Stir in horseradish and season to taste with salt. Season the potato salad with salt, pepper and possibly some stock from the cornichon jar. Cut the roast beef into slices and serve hot or cold with the potato salad. If necessary, pour some hot roast stock over the roast beef and add horseradish cream separately. Garnish with apple and mint
- 4
Dissolve the roast with stock and pour it through a sieve into a pot. Let it boil down for about 10 minutes. Season to taste with salt and pepper. Whip cream until semi-stiff. Stir in horseradish and season to taste with salt. Season the potato salad with salt, pepper and possibly some stock from the cornichon jar. Cut the roast beef into slices and serve hot or cold with the potato salad. If necessary, pour some hot roast stock over the roast beef and add horseradish cream separately. Garnish with apple and mint
- 5
Waiting time approx. 20 minutes
Nutrition Facts
710 kcal
35 g
38 g
54 g
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