John Myers
Contents
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Ingredients
Pickled cucumber dip
- 2 Garlic cloves
- 1 tbsp Fennel seeds
- 1 tbsp Mustard seeds
- 1 tsp Peppercorns
- 1 tsp Coarse sea salt
- 2 Branches Thyme
- 2 tbsp Olive oil
- Clarified butter
- 4 tbsp Turkish yogurt
- 2 Gherkins
- 1 Clove of garlic
- Salt
- Black pepper from the mill
- Espelette pepper
potato salad
- 500 g Waxy potatoes
- 2 Gherkins
- 0,5 Red Onion
- 200 g Turkish yogurt
- Dijon mustard
- 3 tbsp Cucumber water
- Salt
- Pepper
Honey carrots
- 1 bunch Young carrots
- 1 tbsp Butter
- 1 tbsp Honey
- Salt
Instructions
roast beef
- Free the flesh of any tendons and silver skins and tie them into shape. You don't have to tie, but I like to do it, so it stays in better shape and looks nicer afterwards. Put the mustard seeds, fennel, pepper and salt in a mortar and pound roughly, then grate the garlic cloves and add the oil and mix well.
- Now rub the meat well on all sides. Now wrap tightly in cling film, placing a sprig of thyme on top and bottom of the meat. Now put everything in a freezer bag and put it in the fridge for at least 2 days,
- Take it out of the refrigerator at least one hour before preparation so that it can reach room temperature. Preheat the oven to 80 degrees. Then heat some clarified butter in a pan and sear the roast beef on all sides and then attach a meat thermometer and let it cook in the oven at 80 degrees.
- The meat is perfect when it has a core temperature of 57 degrees. Then wrap in aluminum foil and let rest for about 10 minutes and then cut thinly - always across the grain.
Pickled cucumber dip
- Place the yoghurt in a bowl, grate the clove of garlic and the pickles with a fine microplane and season with salt, pepper and pimento d'Espelette, cover and leave in the refrigerator for at least 2 hours.
Potato salad
- Boil the potatoes as jacket potatoes the day before, peel them while still hot and cut into pieces, leave to cool well overnight. Mix the yogurt with the mustard and cucumber water. I had a nice Dijon mustard and took a little more because I like the heat so much, especially in hot weather.
- Season to taste with salt and pepper. Finely dice the pickles and onions and pour them over the potatoes together with the yoghurt dressing, mix well and leave to steep in the refrigerator for at least 2 hours.
Honey carrots
- Clean the carrots and leave them whole and leave a little of the green on. Then blanch for about 5 minutes in boiling salted water, remove and rinse with cold water.
- Melt the butters in a pan over medium heat, then add the carrots and toss in the butter for about 2 minutes, then add the honey and stir until a glassy film has formed over the carrots, which doesn't take long . Salt a little more and you're done.
finish
- Put some of the potato salad on a plate, add the carrots and a few slices of the roast beef as well. Serve the pickle dip in separate dip bowls.
Nutrition
Serving: 100gCalories: 422kcalCarbohydrates: 13.3gProtein: 5.2gFat: 39.2g
