Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the thyme and garlic roast potatoes
- 50ml/2fl oz vegetable oil
- 8 Maris Piper potatoes, par-boiled
- 50g/1¾oz semolina
- 100g/3½oz unsalted butter
- 3 garlic cloves, minced
- 1 tbsp chopped fresh thyme
- 1 bay leaf
- salt and freshly ground black pepper
For the beef picanha
- 1 beef top rump or picanha cut
- 2 heads confit garlic
- 2 confit banana shallots
- salt and freshly ground black pepper
For the green bean salad
- 200g/7oz French beans, trimmed
- 2 shallots, peeled and diced
- 2 tbsp chopped fresh tarragon
- 2 tbsp olive oil
- moscatel vinegar, to taste
- 20g/¾oz horseradish root, peeled and grated
- salt and freshly ground black pepper
Method
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To make the roast potatoes, preheat the oven to 220C/200C Fan/Gas 7 and heat the oil in a roasting tin in the oven. Toss the par-boiled potatoes in the semolina in a bowl. Carefully add to the hot oil in the roasting tin, baste and roast for 45–60 minutes until golden all over. Heat the butter in a frying pan with the garlic, thyme and bay. When the potatoes are cooked, season well with salt and pepper and spoon over the thyme butter.
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To make the beef picanha, preheat the oven to 220C/200C Fan/Gas 7. Season the beef well with salt and pepper. Chargrill well all over – watch the fat side as it will burn quickly. When nicely coloured, transfer the beef to a roasting tin and add the confit garlic and shallots. Roast in the oven for 10 minutes, or until medium–rare. Leave to rest before slicing.
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To make the salad, blanch the beans in a saucepan of boiling salted water for 5–6 minutes, or until they lose their squeak. Transfer to a bowl with the shallots, tarragon, oil and vinegar. Season with salt and pepper and finely grate over some horseradish.
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To serve, place the beef slices on a serving platter with the salad and roast potatoes. Scatter over the confit garlic cloves and confit shallot petals.
