Côte de boeuf with mushroom melange

Name: côte de boeuf with mushroom melange
Cook time: 20 min
Total time: 120 min
Yield: 6
Ingredients: 1 côte the boeuf of the specialist approx. 1 kg; 160 g serrano ham pack of 80 g; 4 twig fresh sage leaf; 3 el mustard; 3 el traditional olive oil; 200 g mushroom melange; 3 bunch onion; 2 toe garlic; 25 g unsalted butter or margarine

A tasty recipe. The main course contains the following ingredients: meat, côte de boeuf of the butcher (about 1 kg), traditional olive oil and garlic.

Ingredients

Kitchen Stuff

1 roasting pan or baking dish (20 x 30 cm)

Directions

Dab the meat dry with kitchen paper. Sprinkle with salt and pepper and allow to reach room temperature in about 45 minutes.
Preheat the oven to 125 ºC.
Place the slices of ham in 2 rows on a cutting board. Make sure the slices overlap slightly.
Cut the sage leaves into thin strips and sprinkle the ham.
Spread all around with the mustard and place the cote on the edge of the ham. Roll the meat in the ham.
Heat the oil in a frying pan and fry the meat around 4 minutes. Turn each quarter a quarter turn. Remove the meat from the pan and place in the oven dish.
Bake in the oven in about 45 minutes medium. Remove from the oven, place on a large plate and leave to rest for 10 minutes under aluminum foil.
In the meantime, cut the mushrooms coarsely, bunched onion in rings and the garlic fine.
Heat the butter in the pan in which you baked the meat. Fry the sage 30 sec.
Add the mushrooms, spring onions and garlic and cook over medium heat for 6 minutes. Season with salt and pepper.
Cut the meat into slices of ½ inch and place on a plate or plate. Divide the mushrooms over it.