Grilled Beef with Crushed Potatoes, Bearnaise Dressing and Bean Salad

🥘 Ingredients

• beef joint 1
• oil 2 tbsp
• salt 1 tsp
• pepper ½ tsp
• potatoes 650 g
• salt 1 tsp
• garlic 1 clove
• parsley ½ bunch
• butter 75 g
• parmesan 50 g
• pepper 1 pinch
• tarragon ½ bunch
• creme fraiche 2 dl
• mayonnaise 2 tbsp
• bearnaise essence 2 tsp
• mustard 1 tsp
• salt 1 pinch
• pepper 1 pinch
• red onion 1
• garlic 1 clove
• green beans 300 g
• pine nuts 50 g
• honey 1 tsp
• apple cider vinegar 1 tsp
• coarse mustard 2 tbsp
• olive oil 2 tbsp
• pea shoots 50 g
• feta 100 g

1. 1

   Take the beef joint out of the fridge 1 hour before it goes in the oven.
2. 2

   Heat the oven to 180 °C.
3. 3

   Score the fat on the roast, rub it well with oil and season with salt and pepper .
4. 4

   Heat a frying pan with a little oil and brown the roast on every side for 2 minutes , depending on its thickness and how dark you want it.
5. 5

   Cook the roast in intervals: first in the oven for 20 minutes , then out to rest for 20 minutes , then back in the oven for 20 minutes , and finally let it rest for 15 minutes before carving.
6. 6

   Turn the oven to 180 °C fan and line a roasting tin with baking paper.
7. 7

   Scrub the potatoes and boil them in a pot of salted water with salt for 20 minutes , until tender.
8. 8

   Peel and finely chop the garlic , and rinse and finely chop the parsley .
9. 9

   Melt the butter in a small saucepan and add the chopped garlic and herbs.
10. 10

    Grate the parmesan finely.
11. 11

    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.
12. 12

    Pour the butter over the potatoes and toss them well in it.
13. 13

    Roast the potatoes in the oven for 15 minutes , until golden. Scatter over the grated parmesan, and the pepper , and bake for a further 5 minutes , until the parmesan has melted and turned crisp.
14. 14

    Rinse and finely chop the fresh tarragon .
15. 15

    Mix the creme fraiche , mayonnaise , bearnaise essence and mustard together into a creamy cold bearnaise dressing.
16. 16

    Season to taste with salt and freshly ground pepper and chill until serving.
17. 17

    Peel and finely chop the red onion and the garlic .
18. 18

    Put a pot of water on to boil for the beans.
19. 19

    Trim the ends of the green beans , boil them for only 2 minutes and rinse them under cold water so they stay crisp.
20. 20

    Toast the pine nuts in a dry pan until golden.
21. 21

    In a bowl, whisk the honey , apple cider vinegar , coarse mustard and olive oil with the red onion and garlic into a mustard dressing.
22. 22

    Pick and rinse the pea shoots .
23. 23

    Toss the beans with the pea shoots and the mustard dressing, and top with the crumbled feta and the toasted pine nuts.