Roast beef with roasted peach and corn nut tartar sauce

Preparation: 1 hour 15 minutes

4 people

Ingredients

(For the roast beef)

1kg beef loin

Olive oil

30 cl of brandy or white wine

Fresh herbs (thyme, rosemary, oregano, sage…)

Shall

Pepper

Cable tie

(For the roasted peach)

3 peaches

20g of butter

(For the corn nut tartar sauce)

60g of whole egg

180g sunflower oil

15g Dijon mustard

6g lemon juice

40g spring onion

30g capers

40g pickled gherkins

40g toasted corn

Shall

Pepper

Chive

Elaboration

The first thing we'll do is truss the piece of meat and season it with salt, pepper, and any fresh herbs we have on hand. In a hot skillet, we'll sear the meat. Once seared, we'll bake it in the oven at 200°C (390°F) for 20-25 minutes, until the meat is pink in the center. After this time, we'll remove it from the oven and set it aside. Using the alcohol, we'll deglaze the roasting tin and reserve this demi-glace.

Wash the peaches, halve them, and remove the pit. Add a few cubes of butter and roast them in the oven for about 15 minutes at 180ºC. Once cooked, let them cool, cut them into wedges or cubes, and set them aside.

For the tartar sauce, first make a mayonnaise with the egg, oil, lemon juice, and mustard. Next, finely dice the spring onion, capers, and gherkin, and mix them with the mayonnaise. Finally, crush the toasted corn and chop the chives, then add them to the previous mixture. Adjust the seasoning with salt and pepper and set aside.

-To plate, remove the trussing string and slice the roast beef very thinly using a meat slicer, or with a knife if you don't have one. Place it in the center of the plate to give it some volume, arrange the peach pieces on top and around the sides, drizzle lightly with the demi-glace, and finish with the tartar sauce.