John Myers
Contents
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Ingredients
Roast beef with a rosemary and pepper crust
- 1 kg Roast beef
- 0,5 tsp Black peppercorns
- 0,5 tsp Peppercorns white
- 1 tsp Allspice grains
- 2 tsp Coarse sea salt
- 3 tsp Dried rosemary
- 2 Bay leaves
- 2 tbsp Rapeseed oil
Mediterranean potato wedges
- 8 Potatoes
- 2 Rosemary sprigs
- 4 Garlic cloves
- 1 pinch Salt and pepper
- 1 splash Pumpkin seed oil
- 1 shot Olive oil
sugar snap
- 400 g Snow peas
- 1 Clove of garlic
- 1 tbsp Herb butter
- 1 pinch Salt and pepper
sauce bernaise
- 3 Egg yolk
- 1,5 tbsp Lemon juice
- 1,5 tsp Dijon mustard
- 1,5 tbsp Creme fraiche Cheese
- 1,5 tsp Sugar
- 200 g Butter
- 1,5 tsp Dried tarragon
- 1 pinch Salt and pepper
Instructions
roast beef
- Let the roast beef reach room temperature about 2 hours before preparation.
- For the seasoning mix, crush the pepper, allspice grains, sea salt, rosemary needles and bay leaves in a mortar. Rub the roast with a good half of this mixture.
- Heat the rapeseed oil in a large pan. Fry the roast beef starting on the fat side for approx. 10–15 minutes. Preheat a wire rack on the 1st or 2nd shelf level in the oven. Setting top / bottom heat or hot air 80 ° C. Place a bowl under the wire rack to catch the juices.
- Place the seared roast beef on the wire rack and cook. Approximately 1 hour of cooking time is expected per 500 g of roast beef. It is best to use a meat thermometer to measure the core temperature. For English the core temperature should be 5 ° C, for medium 60–62 ° C. Put the plates in the oven about 10 minutes before serving so that they are nice and hot.
Mediterranean potato wedges
- For the Mediterranean potato wedges, wash the potatoes, dry them, cut in half and cut into wedges with the skin on.
- Spread the potato wedges with the finely chopped garlic and rosemary sprigs in a tin. Season with salt and pepper and drizzle with pumpkin seed and olive oil. Cook the potato wedges on the middle shelf at top / bottom heat (200 ° C) for about 50 minutes.
sugar snap
- Clean the sugar snap peas. Peel the garlic clove and cut into slices. Heat the herb butter in a pan, add the garlic and snow peas and toss in the pan over medium heat for about 20 minutes. Season to taste with salt and pepper.
sauce bernaise
- For the Bernaise sauce, place the egg yolks with lemon juice, dried tarragon, mustard, a little salt, sugar and crème fraîche in a tall container and puree until smooth with a cutting stick.
- Now briefly bring the butter to the boil, slowly pour it into the container while running the hand blender. Season with salt and pepper.
- Serve the roast beef with the side dishes and the sauce and place the remaining seasoning mixture on the table for seasoning.
Nutrition
Serving: 100gCalories: 234kcalCarbohydrates: 4.3gProtein: 12.4gFat: 18.8g
