Roast Beef with Lettuce and Potatoes
Rinse the roast beef, pat dry, and season with salt and pepper. Heat 3 tablespoons sunflower oil in a pan and sear the roast beef on all sides. Remove the roast beef from the pan and bake in a preheated oven at 120°C (fan: 100°C, gas mark 1) (approximately 250°F) for about 40-50 minutes (longer or shorter depending on your preference and thickness of the roast).
Remove the beef roast from the oven and let cool.
Rinse the potatoes, cut in half lengthwise and boil in salted water for about 15-20 minutes. Drain and let cool.
Rinse, shake dry, trim and tear the lettuce into bite-sized pieces. Transfer the lettuce pieces to plates.
Heat the remaining sunflower oil in a pan and fry the cooked potatoes until brown. Season with salt and pepper.
Place the fried potatoes over the lettuce in plates. Drizzle with olive oil and vinegar. Cut the beef roast into slices and arrange over the lettuce and potatoes. Season with a little salt and pepper, and serve garnished as desired with deep-fried carrot strips.