Roast Beef with Tartar Sauce

Summary

Ingredients

For the meat:

• 1.2 kg roast beef (without fat lid)
• 1 teaspoon black peppercorns
• Sea salt, coarse
• 3 tablespoon olive oil
• 3 sprigs rosemary
• 3 clove (s) garlic, fresh, squeezed

For the tartar sauce:

• 2 egg (s), size M
• 1 shallot (s)
• 100 g herkins
• 1 small apple (e.g. Elstar)
• 1 tablespoon lemon juice
• 0.5 ½ bunch chives
• 4 stems parsley, smooth
• 3 stems dill
• 5 tablespoon mayonnaise
• 200 g yourt
• 4 tablespoon cucumber water from the gherkins
• salt and pepper
• sugar

For the potatoes:

• 1.2 kg potatoes, waxy
• 2 tablespoon clarified butter

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Instructions

1. For the roast beef:
2. 1. Parry the roast beef, i.e. remove fine skins and any tendons with a sharp knife.
3. 2. Finely crush the pepper in a mortar.
4. 3. Heat a large pan strongly. Season the meat on one side with pepper and coarse salt.
5. 4. Put the oil in the hot pan, fry the meat with the seasoned side first.
6. 5. Season the top of the meat with salt and pepper as well. Add the rosemary and garlic.
7. 6. Turn the meat over and fry the other side of the meat briefly.
8. 7. Place meat on a baking sheet or. Spread the rosemary and garlic on top.
9. 8. Cook in a hot oven at 140 degrees (convection not recommended) in the lower third of the oven for approx. 50 - 55 minutes.
10. 9. Take out of the oven and let rest for 10 minutes on each side.
11. 10. Cut the roast beef into slices and serve with tartar sauce and fried potatoes while still lukewarm.
12. For the tartar sauce:
13. 1. Boil the eggs in boiling water for 8 minutes, quench, peel and finely dice.
14. 2. Finely dice shallot, gherkins and apple. Mix the apple with the lemon juice.
15. 3. Cut the chives into fine rolls. Finely chop the parsley and dill.
16. 4. Mix the mayonnaise, yoghurt and gherkin water together. Season with salt, pepper and a pinch of sugar.
17. 5. Mix in the shallots, gherkins, apples and herbs. If necessary, season with salt and pepper.
18. For the fried potatoes:
19. 1. Peel the potatoes and cut into 1 cm cubes.
20. 2. Heat the clarified butter in a large pan or two.
21. 3. Fry the potatoes in it over medium to high heat for 7-10 minutes until crispy and season with salt.
22. Tip:
23. I like to use a roast thermo for the roast beef. At a core temperature of 60 degrees, the meat is perfectly medium cooked. If you prefer it a little less pink, only take it out of the oven at a core temperature of 63 to 65 degrees.
24. Tip:
25. When I serve roast beef lukewarm, I cut it into ½ cm thick slices. Served cold, it is best sliced thinly on a slicer.

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