John Myers
Contents
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Ingredients
roast beef
- 1,5 kg Roast beef
- 150 g Fresh smooth parsley
- 150 g Chives
- 200 g Thyme
- Salt
- Pepper
cabbage
- 1 kg Cabbage
- 100 g Bacon
- 1 Pc. Onion
- 20 g Butter
- 20 ml Sunflower oil
- 100 ml Cream
- Salt
- Pepper
potato gratin
- 750 g Potatoes
- 200 ml Cream
- 100 ml Creme fraiche Cheese
- 10 g Garlic
- 200 g Cheese
- Salt
- Pepper
sauce
- 4 Pc. Eggs
- 100 ml Sunflower oil
- 1 tsp Mustard
- 250 g Cream yogurt
- 150 g Creme fraiche Cheese
- 400 g Frankfurt Green Sauce Herbal Mixture
- 1 Pc. Onion
- 100 g Gherkins
- Salt
Instructions
roast beef
- Roast beef, if not already done by the butcher, parry and wash off with water. Pat dry. Rub with thyme and olive oil. Place in a container, cover with foil and chill.
- Salt and pepper the roast beef. Sauté on both sides for approx. 2-3 minutes. Place in a roasting tin in the oven for approx. 1 hour at 85 ° C (fan oven). Turn once. Take out, wrap in aluminum foil and let rest for approx. 10 minutes.
sauce
- Hard-boil three eggs. Cut hard-boiled eggs into small pieces. Put in a bowl.
- Whip the mayonnaise. To do this, put sunflower oil, 1 raw egg, 1 teaspoon mustard and 0.5 teaspoon salt in a container. Whisk with a hand blender to a creamy mayonnaise. Stir in about 50 g of yogurt.
- Fold the mayonnaise into the eggs. Then fold in 200 g of yoghurt and 150 g of crème fraîche.
- Finely chop seven herbs, onions, cucumber and capers and fold in. Season to taste with salt and pepper. If desired, you can pull the sauce finely with the blender as you like. Chill the sauce.
potato gratin
- Butter the shape and rub with garlic. In this form, layer the potato slices, crème fraîche and cheese in layers. Always add some cream. Season with salt (careful: cheese is already salty) and pepper.
- Place the mold in the preheated oven at 150 ° C for approx. 45 minutes.
cabbage
- Remove the kale from the stem and outer leaves. Then cut very finely. Finely dice the bacon and onion.
- Heat the pan with oil / butter. Sauté the onions and bacon and add the pointed cabbage. Let simmer gently for about 10 minutes. Add the cream and season with salt and pepper.
Serving
- Place a serving of pointed cabbage and a serving of potato gratin on a plate in the middle. Place two thin slices of roast beef on top. Put a spoonful of sauce on the plate. Put the rest of the sauce in the sauce boat and place on the table. Decorate the plate with stalks of chives.
