Roast beef with remoulade potato salad

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook covered in boiling water for about 20 minutes. Peel and finely dice onions. Drain the potatoes, rinse under cold water and drain. Peel the skin off the potatoes. Cut the potatoes into slices. Heat stock, vinegar, onions, some salt and pepper in a pot. Pour over the lukewarm potato slices and mix well.

2. 2

   Pull through and let it cool down. Pierce the eggs, place them in plenty of boiling water and boil them hard for about 10 minutes. Rinse eggs under cold water and let them cool down. Finely dice gherkins. Wash herbs and shake dry. Chop parsley, cut chives into fine rolls. Peel eggs and dice finely. Drain capers. Put some herbs, egg and gherkin cubes aside. Mix yoghurt and mayonnaise, season with some salt and pepper. Mix with remaining herbs, cucumber, eggs and capers. Add tartar sauce to the potato salad, mix well and let it stand for another hour. Wash the roast beef, dab dry and rub with salt and pepper. Place on a fat pan of the oven.

3. 3

   Drain capers. Put some herbs, egg and gherkin cubes aside. Mix yoghurt and mayonnaise, season with some salt and pepper. Mix with remaining herbs, cucumber, eggs and capers. Add tartar sauce to the potato salad, mix well and let it stand for another hour. Wash the roast beef, dab dry and rub with salt and pepper. Place on a fat pan of the oven. Heat clarified butter and pour over the meat. Roast in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 30 minutes. Then turn down the oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) and finish roasting in approx. 20 minutes (depending on height). Wrap the roast beef in aluminium foil and let it rest for 10-15 minutes. Season potato salad with salt and pepper again, arrange in a bowl and sprinkle with some of the remaining cucumber-egg-herbs mixture. Slice roast beef warm or cold, arrange on a large plate and sprinkle with the remaining cucumber-egg-herbs mixture. Garnish with parsley

4. 4

   Heat clarified butter and pour over the meat. Roast in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 30 minutes. Then turn down the oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) and finish roasting in approx. 20 minutes (depending on height). Wrap the roast beef in aluminium foil and let it rest for 10-15 minutes. Season potato salad with salt and pepper again, arrange in a bowl and sprinkle with some of the remaining cucumber-egg-herbs mixture. Slice roast beef warm or cold, arrange on a large plate and sprinkle with the remaining cucumber-egg-herbs mixture. Garnish with parsley

5. 5

   With 8 people:

Nutrition Facts

KCAL
750 kcal

CARBS
37 g

FATS
36 g

PROTEINS
67 g