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
- 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
- 1For 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.
- 2For 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.
- 3Preheat 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.
Drink Suggestion: Cans of brown ale. Drink suggestion by Max Allen
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