Roast Beef with Potatoes, Capers and Almonds

For the roast beef, finely crush the peppercorns. Rinse the roast beef, pat dry, season with salt and crushed peppercorns and sear on all sides in hot oil. Place on a wire rack over a drip pan in a preheated oven and roast at 140°C (approximately 275°F) for about 60 minutes.

For the potatoes and sauce, while the beef cooks, blanch the almonds with boiling water, let soak for 2 minutes then drain in a colander. Remove skins. Let dry on paper towels. Toast until golden brown in a non-stick pan.

Peel potatoes, rinse and cut into thin slices. Cook potato slices in boiling water, drain after 20 minutes and wipe dry with a clean kitchen towel. Deep fry in hot oil in a frying basket for 2-3 minutes, then remove from fryer and drain.

Remove the roast from the oven and cover with aluminum foil (optionally keep warm at 80°C/approximately 175°F in the oven). Scrape the browned bits from the roasting pan with a little water. Pour into a small saucepan, add the lime leaves and heat to a simmer. Stir in the orange juice and Calvados, season with salt and stir in sweet and sour chilli sauce. Stir in parsley and the capers.