The quantities provided above are averages only.
500 grams
Beef Roasting Joint
600 grams
Potatoes
110 grams
Creme Fraiche
(Contains: Milk)
1 unit(s)
Garlic
1 sachet(s)
Beef Stock
1 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
1 pack(s)
Breadcrumbs
(Contains: Wheat)
5 grams
Thyme
1 sachet(s)
Demi-Glace
(Contains: Celery)
2 unit(s)
Carrot
1 sachet(s)
Honey
20 grams
Almonds
(Contains: Nuts, Almonds)
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Preheat the oven to 220°C/200°C fan/gas mark 7. Remove the beef from the fridge to allow it come to room temp.
Transfer the beef to a lined baking tray. Drizzle with oil and season generously with salt and pepper. Roast on the middle shelf of your oven for 35-40 mins for medium. Add an extra 5 mins if you like your beef more well done. Rest, wrapped loosely in foil, for at least 5 mins before slicing. IMPORTANT: Wash hands and equipment after handling raw meat. Beef is safe to eat when browned on the outside.
Meanwhile, peel and slice the potatoes into ½ cm thick rounds.
Peel and grate the garlic (or use a garlic press).
Place a pot over medium-high heat with a drizzle of oil.
Once hot, fry the garlic for 1 min. Add 125ml water, stock and creme fraiche.
Carefully add the potatoes to the sauce. Season with ¼ tsp salt and ¼ tsp pepper.
Bring to the boil, cover and lower heat to medium.
Simmer until potatoes are parboiled, stirring regularly, 15-20 mins.
Meanwhile, trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots next to the roasting beef. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Pop back in the oven, 20-25 mins. Add the flaked almonds in the last 5 mins to toast.
Once roasted toss the carrots and almonds carefully with honey.
Carefully transfer the parboiled potatoes and auce to an appropriately-sized oven dish. Scatter over the Italian hard cheese
Pop into the top shelf of the oven and bake until the sauce is bubbling and the potatoes are cooked through, 15-20 mins.
TIP: You want the dauphinoise to be 2-3 cm thick—keep this in mind when choosing an oven dish.
While everything is roasting, pick the thyme leaves and roughly chop (discard the stalks).
Place a pan over medium-high heat with a knob of butter. Add the thyme leaves and fry for 1 min.
Remove the pan from the heat and add breadcrumbs, demi-glace (1 tbsp at a time) and salt to taste. Season with pepper and mix well.
Sandwich some of the stuffing between 2 slices of beef and repeat with rest of the slices and stuffing. Divide between plates and serve the honey glazed carrots and potato dauphinoise alongside. Serve any remaining demi glace on the side.