English Style Roast Beef with Snow Peas and Duchess Potatoes

Rinse cooled roast beef and rub dry. Clean and rinse the snow peas, blanch briefly in light salted water. Rinse potatoes, make as cooked, peeled potatoes, peel. Mix one egg yolk with milk. Peel and finely dice onions.

Brush roast beef with mustard and sprinkle with pepper meal. Heat rapeseed oil, sear roast beef on all sides and cook in oven at 130 °C for 45 min until pink.

Sauté the onions with butter, add the snow peas, heat and season to taste with salt and freshly ground pepper. Chop rosemary, reduce slightly together with veal stock and strain.

Press the potatoes through a press, add the egg yolks and potato flour, mix well and season with salt, pepper and a pinch of nutmeg. Fill a piping bag with the mixture and pipe rosettes onto parchment paper, brush with the egg yolk-milk mixture and bake in the oven at 160 °C for ten to twelve minutes.

Serving:

Cut roast beef into slices and arrange on plates, place duchess potatoes and snow peas next to them.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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