Roastbeef with vegetable-emoulade and roast potatoes

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
4 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 750 g Roast beef
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 kg baby potatoes
  • 7-10 Tbsp Sweet peppers
  • 200 g Carrots
  • 2 Tomatoes
  • 2 medium-sized onions
  • 2 medium gherkins
  • 1 potty Chives
  • 2 Egg Yolk
  • 4 TABLESPOONS White wine vinegar
  • 1 TABLESPOON medium hot mustard
  • 1/4 l Oil
  • 1/2 TEASPOON Sugar

Directions

  1. 1

    Wash the meat and dab dry. Rub all around with salt and pepper. Place on an oven rack, slide a baking tray underneath and roast the meat in a preheated oven (electric cooker: 225 ° C/ gas: level 4) for approx. 45 minutes.

  2. 2

    Meanwhile peel the potatoes. Season with salt, pepper and paprika. Reduce temperature after 15 minutes (electric cooker: 175 °C/ gas: level 2). Put the potatoes on the baking tray and cook them. For the tartar sauce, peel, wash and finely dice the carrots and blanch them in boiling salted water for 2 minutes.

  3. 3

    Wash and quarter the tomatoes and remove the seeds. Dice the flesh. Peel and chop onions. Dice pickled gherkin as well. Wash chives, dab dry and cut into small rolls.

  4. 4

    Place the egg yolks, 1 tablespoon of vinegar and mustard in a mixing bowl and mix. Use the whisk of the hand mixer to slowly fold in the oil. Then stir in the remaining vinegar. Mix the prepared ingredients.

  5. 5

    Season to taste with salt, pepper and a little sugar. Take the roast beef out of the oven, wrap in aluminium foil and let it rest for 10 minutes. Cut the roast beef open and arrange on a plate with the roast potatoes and some sauce.

  6. 6

    The rest of the sauce extra is fine.