Roastbeef with Potatoes and Remoulade Sauce

Ingredients

• 1 kg roastbeef
• Sea salt
• 2 tbsp plant oil
• 2 tbsp Dijon mustard
• black pepper
• 2 egg yolks
• 1 tsp Dijon mustard
• 200 ml sunflower oil
• 6 cornichons
• 1 tbsp capers
• 2 anchovy fillets
• 2 sprigs parsley
• 10 g chives
• 1 tsp lemon juice
• Salt
• pepper (ground)
• 800 g cooked potatoes
• 3 tbsp clarified butter
• 2 shallots
• 2 fresh garlic cloves
• Salt
• pepper (ground)
• ground cumin

Instructions

1. 1.

   Preheat the oven to 140°C with fan and top heat.

2. 2.

   Rinse the roastbeef, pat dry, remove fat and silver skin, season with salt. Brown all sides in hot oil, then remove from pan. Spread mustard on the meat and place on a rack in the oven (with a fat pan underneath) for about 45 minutes depending on thickness and desired doneness (pink internal temperature: ~55°C).

3. 3.

   For the remoulade whisk egg yolks with mustard in a bowl. While stirring, first add oil dropwise, then in a thin stream until a creamy mayonnaise forms. Finely chop cornichons, drained capers and dried anchovies. Rinse herbs, shake dry, pick off leaves and finely chop or cut into ribbons. Add everything to the mayo and mix. Season with lemon juice, salt and pepper.

4. 4.

   Peel potatoes and slice. In a hot pan with clarified butter fry slowly for about 10 minutes until lightly golden brown. Peel shallots and garlic; slice shallots into rings and garlic into thin slices. Add to potatoes and cook while stirring or turning occasionally for another 10 minutes until crisp and browned. Season with salt, pepper and cumin.

5. 5.

   Remove meat from oven, let rest a few minutes, season with salt and pepper, slice and serve with remoulade and fried potatoes.