ROASTS REINVENTED

Roast beef sirloin & béarnaise dauphinoise

An intensely flavoursome, peppered sirloin joint is roasted with seasonal baby carrots. Serve alongside potatoes dauphinoise, enriched with tarragon, shallots and gruyère for a roast that will wow your guests without oodles of fiddly side dishes – and that means less washing-up as well. Esther Clark

SERVES 10 PREP 45 mins plus resting and infusing COOK 1 hr 35 mins MORE EFFORT

2kg boneless beef sirloin, tied
2 tbsp olive oil
½ tbsp black peppercorns
½ tbsp sea salt
1 large garlic bulb
450g baby carrots, halved
200g watercress

For the dressing

5 tbsp olive oil
2 tbsp cider vinegar
1 tbsp Dijon mustard
½ tsp caster sugar

For the dauphinoise

40g unsalted butter, plus extra for the dish
3 banana shallots, finely chopped
70ml white wine vinegar
500ml double cream
500ml whole milk
3 large garlic cloves, bashed small bunch of tarragon, leaves finely chopped, stalks reserved
1 large egg yolk (freeze the white for another recipe)
1.5kg King Edward potatoes, thinly sliced
70g gruyère cheese, grated

1 Leave the beef at room temperature for 1 hr before cooking. For the dauphinoise, heat the butter in a saucepan over a medium heat. Once foaming, add the shallots and a pinch of salt and fry for 10 mins or until softened. Add the vinegar and reduce it by half, then pour in the cream and milk. Tip in the garlic and tarragon stalks and bring to a simmer. Take off the heat and set aside to infuse for 30 mins.

Tip the mixture into a bowl, scoop out the garlic and tarragon stalks, and discard. Whisk through most of the chopped tarragon, the egg yolk and some seasoning. Mix the potato slices through