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🍽️ Juicy Roastbeef with Crispy Fried Potatoes and Homemade Remoulade

738 kcal · 30 min · 4 servings

Ingredients

• potatoes, waxy 1 kg
• salt pinch
• eggs 1 pc.
• roast beef, raw whole piece 1 kg
• oil 5 tbsp
• pepper, black ground pinch
• onions, yellow 1 pc.
• ham cubes 125 g
• parsley, fresh 20 g
• pickles 2 pc.
• capers 1 tbsp
• mayonnaise 150 g
• yogurt, plain 50 g
• mustard 1 tsp

Instructions

1. 1. Fill a pot with water and add some salt. Bring the water to a boil.
2. 2. Add the potatoes to the boiling water. Reduce the heat to medium and cover the pot.
3. 3. Cook the potatoes for about 25 minutes until they are tender.
4. 4. Drain the water and let the potatoes steam dry in the pot.
5. 5. Fill another pot with about 1 liter of water and bring it to a boil.
6. 6. Carefully place the egg into the boiling water.
7. 7. Boil the egg for about 7 minutes until hard-boiled.
8. 8. Remove the egg and rinse it immediately with cold water to make it easy to peel.
9. 9. Preheat the oven to 180 degrees Celsius (top and bottom heat).
10. 10. Rinse the roast beef under cold water.
11. 11. Pat the meat completely dry with a kitchen towel.
12. 12. Remove any fat edges that you do not want.
13. 13. Heat 2 tablespoons of oil in a large pan over high heat.
14. 14. Place the roast beef into the hot pan.
15. 15. Sear the meat on all sides for about 5 minutes until golden brown.
16. 16. Season the roast beef generously with salt and pepper.
17. 17. Place the meat into a baking dish.
18. 18. Place the dish into the preheated oven.
19. 19. Cook the roast beef in the oven for about 30 to 45 minutes.
20. 20. Cut the onions in half and peel them.
21. 21. Dice the onions into small cubes.
22. 22. Peel the cooked potatoes.
23. 23. Slice the potatoes into thin rounds.
24. 24. Heat 3 tablespoons of oil in a pan over medium heat.
25. 25. Fry the potato slices for about 15 minutes until they are golden brown and crispy.
26. 26. Add the onion cubes and ham cubes to the pan.
27. 27. Fry everything together for another 5 minutes.
28. 28. Season the potato mixture finally with salt and pepper.
29. 29. Wash the parsley under running water.
30. 30. Shake the parsley dry.
31. 31. Pluck the parsley leaves from the stems.
32. 32. Finely chop the parsley leaves.
33. 33. Dice the gherkins (pickles) finely.
34. 34. Dice the capers finely.
35. 35. Peel the boiled egg.
36. 36. Cut the egg into small pieces.
37. 37. Put mayonnaise, yogurt, and mustard into a bowl.
38. 38. Mix the ingredients well together.
39. 39. Add the chopped parsley, gherkins, capers, and egg to the sauce.
40. 40. Mix everything well until the remoulade is ready.
41. 41. Season the remoulade with salt and pepper to taste.
42. 42. Take the roast beef out of the oven.
43. 43. Slice the roast beef into thin slices.
44. 44. Place the meat slices, fried potatoes, and remoulade on the plates.
45. 45. Enjoy your meal!

Nutrition per serving

• kcal: 738
• Protein: 46 g · Fett/Fat: 50 g · Carbs: 33 g