Roast beef and potato salad rolls

AT A GLANCE

  • Serves 10 people

Here's a twist on a classic pairing. Prepare the rolls, roast beef and potato salad (minus the herbs and beans) a day ahead and all you'll need to do on the day is assemble. The dough for the rolls needs to prove overnight.

  • 1.1 kg beef eye fillet, at room temperature, trimmed
  • 2 tbsp olive oil
  •  
  • Soft buttermilk rolls
  • 185 ml well-shaken buttermilk
  • 30 gm butter, coarsely chopped
  • 450 gm (3 cups) plain flour
  • 1½ tbsp olive oil, plus extra for greasing
  • 15 gm caster sugar
  • 10 gm (about 1½ sachets) dried yeast
  • 2 garlic cloves, finely grated
  • Milk, for brushing
  •  
  • Potato salad
  • 1 kg kipfler potatoes, scrubbed
  • 150 gm green beans, trimmed
  • 100 gm mayonnaise
  • 100 gm crème fraîche
  • 1 tbsp wholegrain mustard
  • 1 tbsp Dijon mustard
  • 5 spring onions, thinly sliced
  • 2 tbsp baby capers in vinegar, rinsed and finely chopped
  • Finely grated rind and juice of 1 lemon
  • 1 cup coarsely chopped flat-leaf parsley
01   For rolls, warm buttermilk and butter in a saucepan over low heat until butter just melts (2-3 minutes). Remove from heat, add 125ml water and stand until lukewarm. Meanwhile, combine remaining ingredients and 1½ tsp fine sea salt in an electric mixer fitted with a dough hook. Add buttermilk mixture and mix until a smooth sticky dough forms (5-7 minutes). Turn out onto a lightly floured surface and knead until very smooth, adding more flour as necessary to form a very soft dough (4-5 minutes). Transfer to an oiled bowl, cover with plastic wrap and refrigerate overnight to prove. Bring dough to room temperature (1-2 hours), then knock back and knead on a lightly floured surface until smooth. Divide into 10 balls, transfer to 2 large oven trays lined with baking paper, cover with a clean tea towel and set aside until doubled in size (30-40 minutes). Preheat oven to 180C, brush rolls with milk and bake, swapping trays once, until risen and golden brown (20-25 minutes). Rolls can be baked 8 hours ahead and stored in an airtight container.
02   For potato salad, boil potatoes in a saucepan of salted water until tender (25-30 minutes), drain and set aside to steam dry (30 minutes), then chop. Blanch beans until bright green (20-30 seconds), drain, refresh in iced water, drain and thinly slice. Combine remaining ingredients in a bowl, season to taste, add potatoes and beans, gently mix and refrigerate until required. Potato salad can be made a day ahead; add the herbs and green beans just before serving.
03   Preheat oven to 200C. Season beef with sea salt and black pepper, and drizzle with olive oil. Heat a large frying pan over high heat and sear beef for 1-2 minutes each side. Transfer to a roasting pan and roast until cooked to your liking (20-22 minutes for rare; internal temperature will read 60C on a meat thermometer). Transfer to a plate, cover with foil and rest for 20 minutes. Thinly slice beef and sandwich in rolls with potato salad.

Topics:

DIJON MUSTARD, BUTTERMILK, BEEF, FEATURE RECIPE, BEEF, POTATO, MODERN AUSTRALIAN, SANDWICH, POTATO

Recipe:

ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

ALICE STOREY, LUCY TWEED

Drinking Suggestion:

CANS OF BROWN ALE. , suggested by MAX ALLEN

FEATURED IN

Dec 2016

Dec 2016

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