Roast Ribeye Of Beef With Confit Potatoes & Salsa Dragoncello
This recipe offers up two exciting variations on a theme — chips and salsa. Two great friends of a roasted piece of beef, their culinary journeys intertwined.
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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
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