Recipe for roast beef with creamy potatoes
A delicious guest dish consisting of sous vide cooked roast beef, creamy potatoes, and glazed carrots.
The dish is not difficult to make, but it requires time as the roast beef needs a long time in the water bath.
Alternatively, you can cook your roast beef in a pot or on the grill – see the note for how to do it.
Ingredients
Roast Beef
- 1 pcs. Roast Beef
- Spices Salt and pepper
- Butter for browning
Creamed Potatoes
- 1.5 kg Potato
- 2 cloves Garlic can be omitted
- 0.5 l Whipping Cream
- 0.25 l Whole Milk
- Nutmeg freshly grated
- Spices salt and pepper
Glazed carrots
- 8 pcs. Carrots
- Butter
- 21 gram Honey
- 7.5 gram Apple Cider Vinegar
- Rosemary fresh
- Spices salt and pepper
Instructions
- Roast beef:Truss the roast beef if it has not been done already.Season the meat with salt and pepper and vacuum seal it.Then cook the meat for 7 hours at 55 degrees Celsius (131 degrees Fahrenheit) in a sous vide/water bath.Remove the meat from the bag and pat it dry with a kitchen towel.Heat a pan with butter and oil and give the meat a nice crust all around.Alternatively, you can sear the meat on your grill. Make sure the grill is as hot as possible and sear the meat on the hot grill.Whichever method you choose, the meat should be seared for about 30 seconds on each side.Creamy potatoes:Peel the potatoes and onions.Cut both into thin slices - preferably with a mandolin slicer.Mix potatoes and onions in an ovenproof dish.Season optionally with pressed garlic, grated nutmeg, and salt and pepper. You will need more salt and pepper than you think.Add cream and milk.Bake the creamy potatoes in the oven at 200 degrees Celsius (392 degrees Fahrenheit) with fan for 20 minutes.Then lower the oven to 190 degrees Celsius (374 degrees Fahrenheit) conventional and cook the potatoes for one hour.Remove the creamy potatoes from the oven and let them rest for 5-10 minutes before serving.Glazed carrots:Wash, scrape, and trim the ends of the carrots.Rinse the fresh rosemary thoroughly and remove the stems.Heat a pan with butter.Cook the carrots over medium heat for about 7-10 minutes.Season with salt and pepper and add honey and apple cider vinegar.Continue to cook/stew for an additional 5-10 minutes.When there are a few minutes left of the cooking/stewing time, add fresh rosemary.Serve the carrots immediately.Serving:Remove the truss from the meat and cut the roast beef into thin slices.Serve the meat with creamy potatoes and glazed carrots.
Notes
If you don't have the equipment to cook the meat sous vide, or if you'd prefer to do it the traditional way, here's a guide for how you can also prepare your roast beef: Take the meat out of the refrigerator and let it temper on the kitchen counter for 30-60 minutes. Pat the roast dry with a kitchen towel and heat a pan with oil. Add a dollop of butter, and when the butter has finished sizzling, brown the roast on all sides until it has a good crust all around. Insert a meat thermometer into the thickest end and to the middle from the side. Let the thermometer stay in place during both cooking and resting. You now have the following two options for further cooking: In the oven: Place the roast beef on a rack in a preheated oven at 150 degrees Celsius (302 degrees Fahrenheit) and let it stay there until the internal temperature reaches 55 degrees Celsius (131 degrees Fahrenheit). This takes about 45-60 minutes. On the grill Place the roast on a rack over indirect heat. Grill it until it reaches 55 degrees Celsius (131 degrees Fahrenheit) as the internal temperature. When the roast reaches an internal temperature of 55 degrees Celsius (131 degrees Fahrenheit), remove it from the oven/grill and cover it with a kitchen towel. Allow it to rest for 15-20 minutes. Slice the meat into thin slices and serve with the chosen sides.