Butterfly beef roast with creamy potato gratin

Method

for the potatoes Preheat the oven to 200°C. In a 20cm buttered ovenproof dish, layer potato slices with salt and pepper. Stir the garlic into the cream and pour over the top (the cream should sit just below the surface of the top layer of potatoes) Finish with the Cheddar and a sprinkle of black pepper. Transfer to the oven and bake for about 1 hour until potatoes are tender and golden brown on top. for the butterflied beef roast Cook in the oven with the potatoes or pre-heat your BBQ to medium high. If cooking inside, use a large oven proof frying or saute pan on a high heat, with a splash of olive oil. Seal the butterfly roast on all sides and then place in the oven for about 45 minutes for medium rare. If cooking outside, seal the beef on the BBQ flat plate, then pull the hood down for about the same time. Remove from the heat when beef cooked to your liking, cover with foil and allow to rest for about 15 minutes before carving. Serve the beef butterfly roast, hot, in thin slices, with whole grain Dijon mustard, potato gratin and a salad.