Beef roulade with orange sauce
Cut the skin around the oranges to the flesh. Cut the parts between the membranes and collect the parts and the juice. Save until later. Grate 1 teaspoon of orange peel and keep it too.
Heat the baking product in a frying pan and roast the roulade around brown. Let the roulade roast on a low heat for about 20 minutes. (core temperature 55 ° C). Remove the roulade from the pan and keep it warm in aluminum foil.
Fry the shallots in the remaining frying fat until light brown. Add the port, orange zest and orange juice and reduce the sauce to half. Season the sauce with salt and pepper.
Place the roulade and orange portions in the sauce and let it warm for a little while longer. Tear the leaves of basil and sprinkle over the dish.
Tasty with mashed potatoes and broccoli.
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