Author: Hannah Lewry
About: I LOVE FOOD!And all things that goes with it. Always wanted to be a chef but now I am a chef to my family and friends. Just love trying new and crazy food combinations.
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8
Medium
1 hour
2½ hours
1. Preheat the oven to 200°C. To make the potato bake, mix the sour cream, stock, lemon zest, thyme and garlic. Check the seasoning as the stock may be salty enough.
2. Layer some of the potatoes in a single layer in a 24 x 30 x 6 cm baking tray or ovenproof dish and pour a ladleful of sour cream over the potatoes. Repeat this with the remaining potatoes and sour cream. Dot with butter and bake for 30 minutes.
3. Pat dry the meat using kitchen paper. Heat the olive oil in a large pan and season the meat with salt. Brown the meat on all sides starting with the fat side down. Remove from the pan, rub the pesto all over and set aside.
4. Remove the potato bake from the oven and place the meat on top of the potato bake. Return to the oven and reduce the temperature to 180°C. Roast for a further hour for medium rare and 1½ hours for medium to well. Remove the meat from the oven and rest for 20–30 minutes. Leave the potato bake in the oven to crisp up.
5. While the meat is resting, make the salsa. Cut the celery into medium-sized chunks and place in a bowl. Slice the shallot, juice and segment the lemon and chop the celery leaves. Mix all the ingredients with a splash of olive oil and seasoning. Serve the sliced beef on top of the hot potato bake with the salsa.
Photographs: Myburgh du Plessis
Production: Hannah Lewry
Food Assistants: Claire-Ellen van Rooyen and Ellen Schwrdtfeger