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ANGELAK45
Beef fillet roll with shallots in balsamic vinegar
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Ingredients
Directions
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Cut the rosemary into pieces.
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Peel the shallots.
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Preheat the oven to 150 ° C.
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Heat the butter and olive oil in the frying pan and fry the roulade over medium-high heat for 4-6 minutes around brown.
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Always turn the roulade carefully with two wooden spatulas.
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Divide the shallots around the roulade and bake for 2 minutes.
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Put half of the sprigs of rosemary between the shallots and pour half of the beef stock.
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Insert the meat thermometer into the middle of the roulade.
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Put the casserole in the oven and roast the roulade for another 25 minutes until the meat is lightly rosé on the inside, the roasting thermometer will indicate 48-52 ° C.
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Place the roulade on a shelf and cover it loosely with aluminum foil.
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Keep the roulade warm in the switched off oven with the oven door open.
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Return the pan to the heat and add the sugar and balsamic vinegar.
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Heat the shallots 4-6 minutes until they are covered with a shiny layer.
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Spoon the shallots on a warm plate.
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Pour the rest of the beef stock into the pan and stir the cakes.
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Boil the liquid over a high heat to a nice gravy.
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Cut the roulade into thin slices and place them on hot plates.
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Put the shallots next to it and scoop the gravy over it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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