Roasted Sirloin with Potatoes Au Gratin and Green Beans

Preheat the oven to 200°C (approximately 400°F). 

Peel the garlic and mince. Rinse the scallions, shake dry and cut into 2 cm (approximately 3/4 inch) pieces.

Rinse the carrot and celery, peel and cut into 2 cm (approximately 3/4 inch) pieces. 

For the gratin: Scrub the potatoes thoroughly and thinly slice on a mandoline. Grease a baking dish with butter. Arrange the potato slices, overlapping, in the prepared baking dish.

Whisk the eggs, cream and crème fraîche together and season with salt and pepper.

Pour the custard over the potatoes and bake until golden brown, around 20-25 minutes.

Meanwhile, for the roasted sirloin: Rinse the sirloin, pat dry and season with salt and pepper.

Heat 2 tablespoons oil in a large frying pan, sear the beef for 2 minutes per side then transfer to a small baking sheet. Transfer to the oven to roast until pink, about 20 minutes, or until cooked to your liking. 

In the same pan, heat the remaining oil and sauté the garlic for 2 minutes. Add the dried plums, scallions, carrot, celery and tomato paste and sauté briefly. Deglaze with red wine and let cook down for 2-4 minutes. Add the broth and herbs, season with salt and pepper and simmer over medium heat for 10-15 minutes.

For the green beans: Rinse the green beans, trim and blanch in boiling salted water for about 2 minutes. To thicken the pan sauce: Mix the cornstarch with 2-4 tablespoons water until smooth. Add to the pan sauce and cook until thickened.