Roast beef with fried potatoes and tartare sauce

2 tbsp olive oil

600 g sirloin of beef joint 

¾ tsp salt

Some pepper

1 sprig of rosemary

1 sprig of thyme

1 clove of garlic

150 g mayonnaise

1 hard-boiled egg

finely chopped

1 lemon

some grated zest, 1 tsp juice

1 gherkin

finely diced

1 tsp capers

finely chopped

1 tsp Dijon mustard

¼ bunch of chives

finely chopped

2 sprigs of parsley

finely chopped

2 sprigs of dill

tips pulled off stems and finely chopped

Some salt

Some pepper

800 g raclette potatoes

halved

3 tbsp sunflower oil

1 onion

finely chopped

1 tbsp butter

Some salt

Some pepper

Heat the oil in a frying pan. Season the sirloin with salt and pepper, add rosemary, thyme and garlic to the pan and sear the meat all over for about 5 minutes, then place on a baking tray. Insert the food probe into the thickest part of the meat. Put the tray into the cold cooking space, connect the food probe to the cooking space and, using the Soft roasting seared mode, cook for about 2 hours and 30 minutes until the meat has reached a food probe temperature of 58 °C. Take out and allow to cool.

Soft roasting, to food temperature 58 °C(max 2 Hrs 30 Mins)

Whisk the mayonnaise along with all the other ingredients together in a bowl. Season with salt and pepper.

Place the potatoes on a perforated stainless steel tray, put into the cooking space and pre-cook at 100 °C for about 20 minutes using the steam mode. Heat the oil in a frying pan, add the pre-cooked potatoes and fry over a medium heat for about 5 minutes until golden brown. Add the onions and butter, continue to fry for about another 5 minutes, then season with salt and pepper.

Put the tray in

Parboil the potatoes in boiling water for about 20 minutes. Drain well. Heat the oil in a frying pan, add the pre-cooked potatoes and fry over a medium heat for about 5 minutes until golden brown. Add the onions and butter, continue to fry for about another 5 minutes, then season with salt and pepper.

Carve the roast beef into thin slices and serve with the fried potatoes and tartare sauce.