Roast Meat with Herb Sauce and Potatoes
Ingredients
- For the meat
- 500 grams carrots
- ½ Celery root
- 1 Leek
- 1 ⅖ kilograms Beef tip
- 1 tsp salt
- 2 tsps peppercorns (black)
- 1 ⅕ kilograms waxy potatoes
- For the sauce
- 4 hardboiled eggs
- 125 milliliters vegetable oil
- 3 Tbsps Wine vinegar
- 2 tsps sharp Mustard
- 150 grams mixed Fresh herbs (chives, parsley, dill, chervil, borage, lovage, sorrel, burnet)
- white, freshly ground peppers
- salt
- 1 pinch sugar
- 3 Tbsps Sour cream
Preparation steps
For the meat: Peel and rinse carrots. Peel celery root and coarsely cut into pieces. Rinse, trim and cut leeks into 3 parts.
Place the meat in a large pot and pour in about 3 liters (approximately 12 1/2 cups) of water. Add salt and pepper and slowly heat to a boil and simmer gently for about 3 hours. In between, skim off any foam that forms. After 2.5 hours of cooking time, add carrots, celery and leeks to the meat.
Meanwhile, cook potatoes in salted boiling water, drain and then peel while still hot.
For the sauce, peel the hard-boiled eggs. Keep egg yolks and whites separate. Push 4 egg yolks through a sieve and then stir until smooth with oil, the vinegar and mustard.
Rinse the herbs and leave to drain on paper towel. With a large knife or a chopping knife, finely chop herbs. Mix herbs with egg yolk sauce and sour cream. Season with salt, pepper and 1 pinch of sugar. Chop egg whites finely and fold into mixture.
Cut meat into slices, then plate with the potatoes and cooked vegetables, as desired. Garnish with herb sauce and serve immediately.
