Braised eye round with mashed potatoes

Approach

1. 1

   Start by boiling the almond/fingerling potatoes for the mashed potatoes. Once they're cooked and the water has evaporated, mash them and add whole milk and butter. Season to taste with salt and pepper. How finely you mash the potatoes is a matter of taste and preference.
2. 2

   Strip the leaves off the kale stems, and massage them with olive oil, salt and pepper. Bake them in the oven at 180 degrees for about 10 minutes, until crispy but not burnt.
3. 3

   Cut the braised eye round into nice pieces, and fry them in a pan with plenty of butter, a garlic clove and a cluster of cherry tomatoes.
4. 4

   Make a homemade béarnaise sauce if you'd like: Boil 2 dl white wine and 8 tbsp apple cider vinegar until half remains. Separate out 4 egg yolks, and place them over a water bath. Add the white wine reduction, whisking constantly until the egg yolks are airy and warm. This can take a while. Then gradually whisk in 400 g clarified butter, little by little. Finally, season to taste with 1 tsp tabasco, 1 tsp Worcestershire sauce, a little salt, lemon juice and finely chopped tarragon. See detailed recipe here:https://matriketmidt.euwest01.umbraco.io/matopplevelser/oppskrifter-2023/oppskrifter/britannias-entrecote-med-bearnaise/ 

5. 5

   Arrange on a plate: Place the mashed potatoes at the bottom, and top with a piece of meat. Place the fried cherry tomatoes and kale on top. Drizzle béarnaise sauce over it.