Roast Beef with Sauce Remoulade and Fried Potatoes [1]

Preheat the oven to 220 degrees (fan 200 degrees, gas mark 4).

Season the roast beef with salt and pepper, sear it thoroughly on all sides in a frying pan with a little clarified butter, place it in a preheated ovenproof dish and continue cooking in the oven for a quarter of an hour. Take out and cool – preferably for one night in the refrigerator.

Make potatoes, remove peel, cool and shave into the finest slices.

In a coated frying pan, an iron pan would be even better, heat the remaining clarified butter and toss the potato slices in it until golden brown. Next, add the onion slices and toast until the onions are soft – or as desired. Season with salt to taste.

Cut roast beef into narrow slices [2] and serve with the sauce remoulade (see below) and roast potatoes.

For the sauce remoulade: Stir the yolks with the mustard and mix in the oil slowly with a whisk until a thick cream (mayo) is formed. Season to taste with salt and freshly ground pepper. Gently stir in the onion, eggs, cucumber and the capers (perhaps with a little caper liquid).

[1] According to J.Amirfallah, this dish is a typical Christmas dish from the Hamburg bourgeoisie. The advantage is that you can cook a lot in advance (the remoulade) or you have to (potatoes and roast beef).

[2] Pay attention to the direction of the fibers and cut as perpendicular to the fibers as possible.

By the way: Knew

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