Hello
you! I do not know if I've already told you this, but I'm not a big meat fan.
No, I'm not a vegetarian, but I do not need to eat meat every day. But sometimes
I see great meat recipes that I simply must try. Also in this case... he photo
of the recipe was so appealing to me so I had to try it out. And because it
tastes good, I share the recipe with you. So there you go!
Ingredients
for 2 servings:
Roast
beef:
4
slices roast beef
200
g onions
oil
for frying
salt
pepper
Crust:
20
g Dijon mustard
30
g tarragon mustard
80
g bread crumbs
125
g butter at room temperature
½
onion
Quick
Sauce:
rosemary
branch
200
g of vegetables (carrot, potato, celery)
1
tsp cornflour
100
ml red wine
500
ml beef broth
Preparation:
For the crust peel ½ onion and chop finely.
Fry it colorless in some butter and let cool.
Mix 125g butter until smooth. Add onion, mustard and bread crumbs and stir.
For the roast beef peel onion and cut into thin strips.
Fry in some oil until golden brown.
Season the roast beef and fry it on both sides gold brown.
Spread the crust on the meat. Bake the meat in the oven under the grill for about 5 minutes until golden brown.
Put the roasted onion on the gratin roast slices.
For the sauce put soup, wine, vegetables and rosemary in a pot and boil and reduce to 400 ml. Strain the sauce through a sieve. Mix cornstarch with 50 ml of cold water and bind the sauce with it. Season with salt and pepper.
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