Roast beef with fried potatoes, green beans and Béarnaise sauce

Ingredients for 6 servings:

• 2 large waxy potatoes
• 300 g roast beef, cut into 6 slices
• 500 g green beans, frozen
• 2 tbsp butter
• 2 tsp vegetable broth
• 4 stalks of flat-leaf parsley
• 2 liters of frying oil
• 1 small shallot(s)
• 2 tbsp tarragon vinegar
• 4 tbsp meat broth, strong
• 3 egg yolks
• 200 g butter, cold
• 3 sprigs of tarragon

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

Appetizer for the Bad Honnef event

Wash and peel the potatoes, and slice them lengthwise into thin slices using a mandoline. Rinse the slices thoroughly in a bowl of hot water to remove any starch and let them dry on a kitchen towel. Season the roast beef with salt and pepper and sear briefly on all sides in a very hot pan. Remove the meat and let it rest for about 15 minutes, turning occasionally. You can also grill the meat or cook it in the oven at 150°C using a thermometer. It should have an internal temperature of 57°C. Let the meat rest so that the juices redistribute. You can also use 6 ready-made slices from the butcher or from lunch. Sauté the beans in a pan with a little butter and vegetable stock. Wash the parsley, shake it dry, and finely chop it, then add it to the beans and sauté. For the Béarnaise, finely dice the shallot and sauté it in a little butter, then deglaze with tarragon vinegar and meat stock. Reduce the stock by half and then pass it through a fine sieve into a mixing bowl. Mix the egg yolks with the reduction and whisk over a bain-marie with a whisk until the mixture becomes light and creamy. Gradually whisk in the cold butter in small pieces. Take care that the sauce does not get too hot, otherwise the egg will start to curdle. Remove the sauce from the steam every now and then and whisk until it is nice and thick. Remove the Béarnaise sauce from the heat and stir in the chopped tarragon. Fry only the largest potato slices three times in the oil heated to 175°C until golden brown. Place the slices on a kitchen towel and remove any excess fat. Arrange the potato slices on a serving platter. Place 3-4 beans lengthwise on top of the potatoes. If desired, halve the cold roast beef slices and arrange them in a wavy pattern on top of the beans. Drizzle the starter with a little sauce and serve.