>> servings: 4
>> source: https://www.nemlig.com/opskrifter/steg-med-knuste-parmesan-kartofler-og-groenne-boenner-98004565
>> course: Dinner, Main
>> cuisine: Nordic
>> method: Oven

Take the @beef joint{1} out of the fridge 1 hour before it goes in the oven.

Heat the #oven{} to 180 °C.

Score the fat on the roast, rub it well with @oil{2%tbsp} and season with @salt{1%tsp} and @pepper{0.5%tsp}.

Heat a #frying pan{} with a little oil and brown the roast on every side for ~brown{2%minutes}, depending on its thickness and how dark you want it.

Cook the roast in intervals: first in the oven for ~roast{20%minutes}, then out to rest for ~rest{20%minutes}, then back in the oven for ~roast again{20%minutes}, and finally let it rest for ~rest again{15%minutes} before carving.

Turn the oven to 180 °C fan and line a #roasting tin{} with baking paper.

Scrub the @potatoes{650%g} and boil them in a pot of salted water with @salt{1%tsp} for ~boil{20%minutes}, until tender.

Peel and finely chop the @garlic{1%clove}, and rinse and finely chop the @parsley{0.5%bunch}.

Melt the @butter{75%g} in a small #saucepan{} and add the chopped garlic and herbs.

Grate the @parmesan{50%g} finely.

Spread the potatoes over the lined roasting tin and crush them lightly with the bottom of a glass or a bowl, so they crack but still hold together.

Pour the butter over the potatoes and toss them well in it.

Roast the potatoes in the oven for ~roast potatoes{15%minutes}, until golden. Scatter over the grated parmesan, and the @pepper{1%pinch}, and bake for a further ~melt parmesan{5%minutes}, until the parmesan has melted and turned crisp.

Rinse and finely chop the fresh @tarragon{0.5%bunch}.

Mix the @creme fraiche{2%dl}, @mayonnaise{2%tbsp}, @bearnaise essence{2%tsp} and @mustard{1%tsp} together into a creamy cold bearnaise dressing.

Season to taste with @salt{1%pinch} and freshly ground @pepper{1%pinch} and chill until serving.

Peel and finely chop the @red onion{1} and the @garlic{1%clove}.

Put a #pot{} of water on to boil for the beans.

Trim the ends of the @green beans{300%g}, boil them for only ~boil beans{2%minutes} and rinse them under cold water so they stay crisp.

Toast the @pine nuts{50%g} in a dry pan until golden.

In a bowl, whisk the @honey{1%tsp}, @apple cider vinegar{1%tsp}, @coarse mustard{2%tbsp} and @olive oil{2%tbsp} with the red onion and garlic into a mustard dressing.

Pick and rinse the @pea shoots{50%g}.

Toss the beans with the pea shoots and the mustard dressing, and top with the crumbled @feta{100%g} and the toasted pine nuts.