Name: Roast beef and potato salad rolls
Prep time: 60 min
Cook time: 65 min
Total time: 125 min
Yield: 10

Roast beef and potato salad rolls

ere’s a twist on a classic pairing. We've baked our own buttermilk rolls - they're the perfect springboard to let the roast beef eye fillet and creamy salad shine.

Serves 10

Prep

Cook

1H 5M

Total

2H 5M

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.

Ingredients

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

Method

Main

1.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.

2.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.

3.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.