Roast Beef with Green Pepper Sauce, Spiced Potatoes and Pincer Beans in Bacon Belt

Preheat the oven to 85 degrees. Pepper and salt the roast beef as well as rub in the mustard and fry on all sides in a lightly greased pan until the pores are closed. After searing, place the roast beef in the oven on the grillage (middle rail). Slide the drip pan underneath. Insert the roast thermometer into the roast beef and let it cook for about 5 hours. The core temperature should be between 55 and 58 degrees at the end of the cooking time.

For the pepper sauce, heat the butter in a saucepan and fry the finely chopped shallot in it until translucent. Add green pepper, sweat briefly, add the cognac and flambé for a minute. Deglaze with the meat stock, add cream, season with salt and pepper as required and simmer for at least 20 minutes. Thicken with a little flour butter before serving.

Peel and wash the potatoes, pat dry with kitchen paper and cut into approx. 1 cm cubes. Heat the olive oil in the pan. Put the potato cubes in the pan and fry for about 15 minutes on a medium heat, stirring several times. Chop the garlic cloves, spring onions, and chilli into small pieces and add to the potatoes. Add cumin and salt the potatoes. Fry an additional 5 to 10 minutes until the potatoes are cooked through. In the meantime, chop the parsley and mix it with the potatoes, season with the lemon juice, add a little salt if necessary.

Blanch the beans in salted water for 5 minutes and chill in ice water. Wrap the bacon in portions. Heat the herb butter in the pan and cook the beans in it for about 7 minutes and season with herb salt before serving.