Holiday Roast Beef

Season the beef tenderloin with salt, mustard, and a crust of spices.

Toast the coriander seeds, mustard seeds, black peppercorns, allspice berries, and juniper berries in a skillet.

Process the toasted spices until they have a coarse, granulated texture.

Place the beef tenderloin in a roasting pan and bake in the oven at 225°C for approximately 40 minutes.

Let the roast beef rest for at least 10 minutes after removing it from the oven.

Roast the whole Asterix potatoes in the oven.

Mash the roasted potatoes and mix with red onion, dill pickles, mustard, pickle brine, salt, black pepper, lemon juice, dill, and chives.

Add mayonnaise and plain whole milk yogurt to the potato mixture and mix well.

Place the potato salad on a platter and top with the roast beef.