Pistachio‑Flavoured Truffle Fries
A luxe take on truffle and pistachio fries: warm pistachio‑truffle oil and finished with crushed pistachios, basil, and a whisper of parmesan.
2 servings 35 min prep 120 min cook Medium 1050 calories
The Perfect Sunday Roast
with Black Garlic & Herb Crust + Brown Butter Roast Potatoes
By Taste Kitchen
A refined, modern Sunday roast built on tradition with a black‑garlic herb crust on the beef for deep umami richness, and brown‑butter roast potatoes
INGREDIENTS
- For the beef
- 1kg beef sirloin or rib roast
- 2 tablespoons olive oil
- Salt
- Black pepper
- 4 cloves black garlic, mashed
- 2 cloves regular garlic, crushed
- 2 sprigs rosemary
- 2 sprigs thyme
- For the brown‑butter roast potatoes
- 800g Maris Piper potatoes
- 4 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- Salt
- Black pepper
- For the Yorkshire puddings
- 1 cup plain flour
- 1 cup whole milk
- 3 eggs
- Pinch of salt
- Vegetable oil for the tin
- For the gravy
- 2 tablespoons beef drippings
- 1 tablespoon flour
- 2 cups beef stock
- 1 teaspoon Worcestershire sauce
- Salt
- Black pepper
- Optional sides
- Carrots
- Parsnips
- Green beans
- Broccoli
DIRECTIONS
- 1.Mix mashed black garlic, crushed garlic, rosemary, thyme, salt, pepper, and olive oil into a paste.
- 2.Rub the paste all over the beef and let it sit for 20 minutes.
- 3.Sear the beef in a hot pan until browned on all sides.
- 4.Transfer to a roasting tray and cook at 180°C for 90 minutes. Rest for 30 minutes.
- 5.Peel and chop potatoes into large chunks. Parboil for 10 minutes until edges soften.
- 6.Drain and shake the potatoes in the pan to roughen the edges.
- 7.Melt butter in a pan and cook until nutty brown. Combine with vegetable oil in a roasting tray.
- 8.Add potatoes and roast at 200°C for 55 minutes, turning occasionally, until crisp and golden.
- 9.Make the Yorkshire batter by whisking flour, milk, eggs, and salt until smooth. Rest for 20 minutes.
- 10.Heat a muffin tin with a small amount of oil in each well until very hot. Pour in the batter and bake at 220°C for 25 minutes until risen and crisp.
- 11.Make the gravy by heating beef drippings in a pan. Stir in flour to form a roux. Add beef stock gradually, whisking until smooth. Add Worcestershire sauce, salt, and pepper. Simmer until glossy and thick.
- 12.Steam or roast any additional vegetables as desired.
- 13.Slice the rested beef.
- 14.Serve with brown‑butter potatoes, Yorkshire puddings, vegetables, and hot gravy.
CHEF'S NOTES
Black garlic adds depth without harshness – it’s sweet, savoury, and rounded. Brown butter on the potatoes gives a nutty, almost hazelnut aroma that feels quietly luxurious. Resting the beef properly is non‑negotiable – it keeps the meat tender and the juices where they belong. Yorkshire batter benefits from resting; it rises higher and stays crispier.
Wine / Drink Pairing
A full‑bodied red such as Rioja Reserva, Malbec, or a classic Burgundy
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