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Roast Beef with Rosemary Potatoes and Spicy Tartar Sauce

5 from 5 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 185 kcal


Roast beef:

  • 1 pack Roast beef roasted 80 g / 8 slices (Here: From ALDI Nord)

Rosemary Potatoes:

  • 300 g Small and waxy potatoes (8)
  • 1 tsp Salt
  • 1 tbsp Chopped / cut rosemary
  • 1 tbsp Butter
  • Ground coriander
  • Coarse sea salt from the mill
  • Colorful pepper from the mill

Spicy tartar sauce:

  • 4 tbsp Mayonnaise
  • 2 tbsp Yogurt
  • 1 Small onion about 50 g
  • 1 Pickled cucumber approx. 50 g
  • 0,5 Apple approx. 100 g
  • 1 tsp 8 herbs frozen
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill


  • 2 Stalk Parsley for garnish


Roast beef:

  • Take the roast beef out of the pack, roll it up carefully and distribute it on 2 plates.

Rosemary Potatoes:

  • Wash the potatoes thoroughly and cook them in salted water (1 teaspoon salt) for about 20 minutes, drain them, let them cool down a little and peel them off. Heat the butter (1 tbsp) in a pan, add the potatoes and the chopped rosemary and fry while stirring / rolling constantly. Season lightly with ground coriander, coarse sea salt from the mill and colored pepper from the mill. Fry until the potatoes take on a little color all around.

Spicy tartar sauce:

  • Peel the apple and onion and dice very finely. Also dice the cucumber very finely. Put all ingredients (4 tablespoons mayonnaise, 2 tablespoons of yogurt, onion cubes, apple cubes, pickled cucumber cubes, 1 teaspoon 8 herbs, 2 big pinches of coarse sea salt from the mill and 2 big pinches of colored pepper from the mill) in a bowl and stir well. ren. Chill until ready to serve.


  • Serve roast beef with rosemary potatoes and spicy tartar sauce, garnished with parsley.


Serving: 100gCalories: 185kcalCarbohydrates: 0.2gProtein: 0.2gFat: 20.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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