Ribeye Roast with Roasted Potatoes and Capers Sauce

Ingredients

• 1 kg top sirloin (from beef, bones trimmed)
• Salt
• pepper (ground)
• 1 tsp finely chopped rosemary
• 1 tsp finely chopped thyme
• 1 tbsp Medium-hot mustard
• 1 Tbsp clarified butter
• 800 g potatoes (starchy)
• 2 Garlic cloves
• 1 tsp rosemary
• 1 Garlic clove
• 2 anchovy fillets
• 2 tbsp freshly chopped parsley
• 8 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp white wine vinegar
• pepper (ground)
• 2 tbsp Capers (jarred)

Instructions

1. 1.

   Preheat the oven to 120 °C (top/bottom heat). Rub the meat with salt and pepper. Mix rosemary, thyme, and mustard; spread the paste over the meat and sear it all sides in hot clarified butter until browned. Transfer to the preheated oven and roast for about 2 hours; it should remain pink inside. Peel and cut the potatoes into pieces. Peel and chop the garlic. Combine both, season with salt, pepper, and rosemary leaves, and add them to the roasting pan about 30 minutes before the meat finishes cooking. Let the meat rest for about 10 minutes before slicing.

2. 2.

   For the caper sauce, finely mince the garlic and anchovy fillets. Mix in parsley, olive oil, lemon juice, and vinegar; season with pepper. Add the capers, fill the sauce into small bowls, and serve alongside the sliced roast and potatoes.