Ingredients
- 600g beef loin
- Oil for cooking
- Fresh rosemary
- 2 garlic cloves
- A few coffee beans
- Pinch of parsley
- 1 tablespoon butter
- 600g baby potatoes
FOR THE SAUCE
- 1 tablespoon butter
- 1 tablespoon whole-grain mustard
- 2 tablespoons honey
- Pinch of salt
- Fresh rosemary
1. First wash the potatoes and cut in half, then rinse them under cold water. In a big pot, parboil the potatoes, drizzle them with oil, and then roast them in the oven until golden.
2. Prepare the sauce for the potatoes. Mix all the required ingredients and bring to a boil. When It starts boiling, remove from the heat and mix once again. Then add the potatoes and cover them well with the sauce.
3. Prepare the meat. Preheat a frying pan with a little bit of oil, then add a sprig of rosemary, garlic cloves, coffee beans and fry the whole piece of meat until nicely brown. Don’t forget to invert the sides. The cooking time depends on how rare you like your meat to be. A big piece of meat usually takes about 7 minutes on each side. Just before you finish cooking, add the butter to the pan, wait until it melts and pour it over the meat. When the meat has finished cooking, allow it to rest for around half the cooking time.
4. Place the potatoes and a few slices of roast on a plate. Garnish with the chopped parsley.
