🍽️ Juicy Roast Beef with Crispy Potatoes and Remoulade Dip

Name: Juicy Roast Beef with Crispy Potatoes and Remoulade Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg Roast Beef; Sea salt; 2 tbsp Vegetable oil; 2 tbsp Dijon mustard; Pepper; 2 Egg yolks; 1 tsp Dijon mustard; 200 ml Sunflower oil; 6 Cornichons; 1 tbsp Capers; 2 Anchovy fillets; 2 sprigs Parsley; 10 g Chives; 1 tsp Lemon juice; Salt; Pepper (from the mill); 800 g cooked potatoes; 3 tbsp Ghee; 2 Shallots; 2 fresh garlic cloves; Salt; Pepper (from the mill); Cumin (ground)

1077 kcal · 30 min · 4 servings

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Ingredients

1 kg Roast Beef
Sea salt
2 tbsp Vegetable oil
2 tbsp Dijon mustard
Pepper
2 Egg yolks
1 tsp Dijon mustard
200 ml Sunflower oil
6 Cornichons
1 tbsp Capers
2 Anchovy fillets
2 sprigs Parsley
10 g Chives
1 tsp Lemon juice
Salt
Pepper (from the mill)
800 g cooked potatoes
3 tbsp Ghee
2 Shallots
2 fresh garlic cloves
Salt
Pepper (from the mill)
Cumin (ground)

Instructions

1. Preheat the oven to 140 degrees. Set the function to top and bottom heat.
2. Rinse the roast beef briefly. Pat it dry with a kitchen towel. Remove visible fat and silverskin. Season the meat with salt. Sear it on all sides in hot oil. Remove it from the pan. Coat the meat completely with mustard. Place it on a rack in the oven. Place a drip pan underneath. Bake it for about 45 minutes. Aim for a core temperature of approx. 55 degrees for a pink center.
3. Whisk the egg yolk with the mustard in a bowl. While stirring constantly, add the oil first drop by drop. Then continue stirring in a thin stream until a creamy mayonnaise forms. Finely chop the cornichons. Finely chop the drained capers. Finely chop the dried anchovies. Rinse the herbs. Shake them dry. Pluck the leaves. Chop the herbs finely or cut them into thin ribbons. Mix everything into the mayonnaise. Season with lemon juice, salt, and pepper.
4. Peel the potatoes. Slice them. Fry them in a hot pan with lard for about 10 minutes slowly. Fry them until lightly golden brown. Peel the shallots. Peel the garlic. Slice the shallots into rings. Slice the garlic into thin slices. Add them to the potatoes. Fry them for another 10 minutes until crispy and brown, stirring or shaking the pan occasionally. Season with salt, pepper, and caraway seeds.
5. Remove the meat from the oven. Let it rest for a few minutes. Season to taste with salt and pepper. Slice it. Serve it together with the remoulade and the fried potatoes.

Nutrition per serving

kcal: 1077
Protein: 64 g · Fett/Fat: 77 g · Carbs: 33 g