Sour beef with garlic croutons, pumpkin seeds and fried potatoes

Ingredients for 4 servings:

• 500 g beef (shoulder cut), cooked the day before
• 2 shallots
• 2 cloves garlic
• 30 ml olive oil
• 80 ml beef stock
• 80 ml pumpkin seed oil
• 60 ml Balsamic vinegar, white
• 1 tsp sugar
• 100 ml olive oil with lemon
• ½ bunch parsley
• e.g. salt and pepper
• 2 slices of toast
• 2 tbsp olive oil
• 3 cloves garlic
• 1 sprig(s) of thyme
• 2 tbsp pumpkin seeds
• n. B. Salt
• 600 g jacket potatoes, from the previous day
• 60 g bacon, streaky
• 3 m.-sized onion(s)
• 30 g clarified butter
• ½ bunch parsley
• 3 tbsp butter, cold
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 50 minutes; Total time approx. 1 day 1 hour 20 minutes

Cut the cold beef into thin slices, preferably using a slicer. Vinaigrette: Chop the parsley, peel and finely dice the shallots and garlic, and sauté in the heated olive oil. Pour in the beef stock, pumpkin seed oil, and balsamic vinegar, season with salt, pepper, and sugar, and let cool slightly. Then vigorously whisk in the olive oil and add the chopped parsley. Arrange the beef slices in a fan shape on a platter and keep warm until ready to serve. Finally, cover well with the marinade and let it marinate. Garlic croutons: Remove the crusts from the toast and finely dice them, peel and halve the garlic. Slowly fry the toast in olive oil with the garlic and thyme, season with salt, and then drain well on kitchen paper. Toast the pumpkin seeds in a non-stick pan without fat. When serving, sprinkle the garlic croutons and pumpkin seeds over the meat. Fried potatoes: Peel the potatoes and cut into thin slices. Finely dice the bacon, peel the onions, and slice them into thin strips. Finely chop the parsley. Fry the potato slices in clarified butter on both sides until golden brown. Add the bacon and brown, turning frequently. Add the onion strips and fry briefly. Season everything with salt and pepper and mix in the parsley. Cut the butter into small cubes, add it, and glaze the potatoes with it. Finally, drain the potatoes in a sieve. Arrange the potatoes on a plate with the marinated beef and serve. Can be served as a main course or as an appetizer.