Roast Ribeye Of Beef With Confit Potatoes & Salsa Dragoncello

Ingredients

• 1.4 kg Ribeye of Beef Roast
• 6 large Maris Piper potatoes, peeled
• 3 tbsp of duck fat
• 2 thick slices of stale sourdough bread, crusts removed
• 1 bunch of fresh tarragon, leaves picked from the stalks and finely chopped
• 4 anchovies, finely chopped
• 2 tsp of capers, coarsely chopped
• 1 hard boiled organic egg
• extra virgin olive oil
• Moscatel vinegar
• 1 small clove of garlic, peeled and finely grated