Rib with Mayonnaise and Beans, Served with Laura Potatoes

Quarter the peeled potatoes and cook. Drain and let cool a little. Then roughen the surface in a sieve using circular movements. Spread the potato wedges on a baking sheet prepared with baking paper. Pepper and salt the potatoes and spread a little olive oil. Add the rosemary and peeled garlic cloves. Put everything together for about 35 minutes in the oven preheated to 180 degrees. When the potatoes are golden-yellow, remove and serve.

Wash the beans and cut off the ends. Sauté butter and a finely chopped onion in a pan. Then add the beans - immediately afterwards, gradually pour the broth over them. The beans, which are still firm to the bite, are ready to serve after approx. 15 minutes.

Heat oil and butter in a pan. Add the entrecôte and fry on all sides (to close pores). Now rub carefully with herb butter and add rosemary and salt if necessary. Place the whole entrcôte in the pan (or in a roaster) in the oven preheated to 180 degrees. After about 45 minutes the meat should be perfect - MEDIUM-RARE, for other cooking levels, simply leave the entrecôte in the oven a little longer.

In a bowl, beat the two egg yolks together with the mustard. While continuing to stir, beat in the oil drop by drop until the mayonnaise begins to set. Then fold the citric acid into the stiff mass and season with salt and pepper.