Roast beef with remoulade

Ingredients for 4 servings:

• 1.2 kg roast beef (without fat cap)
• 1 tsp black peppercorns
• Sea salt, coarse
• 3 tbsp olive oil
• 3 sprigs rosemary
• 3 garlic cloves, fresh, crushed
• 2 eggs, size M
• 1 shallot(s)
• 100 g gherkins
• 1 small apple (e.g. Elstar)
• 1 tbsp lemon juice
• ½ bunch chives
• 4 sprigs parsley, flat
• 3 sprigs of dill
• 5 tbsp mayonnaise
• 200 g yogurt
• 4 tbsp cucumber water, from the gherkins
• salt and pepper
• Sugar
• 1.2 kg potatoes, waxy
• 2 tbsp clarified butter

Instructions

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

Anne’s Cooking School

Roast beef: 1. Trim the roast beef, i.e. remove any fine membranes and tendons with a sharp knife. 2. Finely grind the pepper in a mortar. 3. Heat a large frying pan over high heat. Season one side of the meat with pepper and coarse salt. 4. Add oil to the hot pan and sear the meat, seasoned side first. 5. Season the top side of the meat with salt and pepper. Add the rosemary and garlic. 6. Turn the meat over and sear the other side briefly. 7. Place the meat on a baking tray or oven. Spread the rosemary and garlic on top. 8. Cook in the lower third of the oven at 140°C (convection not recommended) for approx. 50-55 minutes. 9. Remove from the oven and let rest for 10 minutes on each side. 10. Cut the roast beef into slices and serve lukewarm with remoulade and fried potatoes. Remoulade: 1. Cook eggs in boiling water for 8 minutes, then rinse, peel, and finely dice. 2. Finely dice the shallot, gherkins, and apple. Mix the apple with the lemon juice. 3. Finely chop the chives. Finely chop the parsley and dill. 4. Mix together the mayonnaise, yogurt, and gherkin water. Season with salt, pepper, and a pinch of sugar. 5. Mix in the shallots, gherkins, apple, and herbs. Season with salt and pepper, if desired. Fried potatoes: 1. Peel the potatoes and cut them into 1 cm cubes. 2. Heat clarified butter in a large or two regular frying pans. 3. Fry the potatoes over medium to high heat for 7-10 minutes until crispy on all sides, then season with salt. Tips: I like to use a meat thermometer for the roast beef. At an internal temperature of 60 degrees Celsius, the meat is cooked to perfection. If you prefer it a little less pink, don’t remove it from the oven until the internal temperature reaches 63 to 65 degrees Celsius. When serving roast beef lukewarm, I cut it into 1/2-inch thick slices. Served cold, it’s best sliced ​​thinly using a slicing machine.