Roastbeef with Roasted Potatoes and Remoulade

Ingredients

• 1 kg roastbeef (with rind)
• Salt
• Pepper (freshly ground)
• 3 Garlic cloves
• 2 sprigs Rosemary
• 2 hard-boiled eggs
• 2 pickled cucumbers
• 2 egg yolks
• 1 tsp medium-hot mustard
• 1 tsp lemon juice
• 200 ml olive oil
• 100 g natural yogurt
• 1 tbsp chopped herbs (e.g. tarragon, chervil, chives)
• 500 g waxy potatoes
• 2 tbsp Vegetable oil

Instructions

1. 1.

   Preheat the oven to 160°C (320°F) fan‑forced. Trim the rind from the roastbeef, cut into cubes and sear in a hot roasting tin. Season with salt and pepper and brown all sides in its own fat. Smash the garlic and add the rosemary.

2. 2.

   Roast the beef in the preheated oven for 1½–2 hours, basting frequently with the drippings.

3. 3.

   Meanwhile peel and finely dice the eggs. Drain the pickled cucumbers well and chop them. Whisk the egg yolks with mustard and lemon juice; drizzle in the oil in a thin stream while whisking until creamy. Fold in yogurt, chopped eggs, herbs and cucumber, seasoning with salt, pepper and a splash of cucumber juice.

4. 4.

   Remove the meat and wrap it in foil to rest for about 20 minutes. Peel, wash and slice or grate the potatoes into thin rounds. Heat the oil in a pan and fry the potato slices, turning occasionally, for 7–10 minutes until golden. Season with salt and pepper.

5. 5.

   Slice the roastbeef and arrange on warmed plates alongside the roasted potatoes. Serve with remoulade.