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Audrey McCrone
Côte de boeuf with rosemary and potatoes
Côte de boeuf (beef) with shallots, potatoes, rosemary and garlic.
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Ingredients
Directions
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Preheat the oven to 150 ° C.
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Dab the meat dry with kitchen paper and sprinkle with salt and pepper. Peel the shallots.
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Bring a pot of water to the boil and cook the shallots for 2 min.
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Scoop out of the pan with a slotted spoon and boil the cleaned potatoes for 4 minutes in the same water.
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Brush the meat around with the oil. Heat a frying pan without oil or butter and fry the meat in 6 min. Brown.
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Grease the oven dish and place the meat in the oven dish with the shallots, potatoes, rosemary and bay leaf.
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Sprinkle with the oil and sprinkle especially the shallots and potatoes with salt and pepper. Bake the meat in the oven in about 25 minutes medium.
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Remove only the meat from the oven dish, place on a large plate and leave covered under aluminum foil for 15 minutes. Leave the oven on.
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Meanwhile cut the garlic into thin slices. Spoon the garlic through the shallots and potatoes and bake for about 10 minutes in the oven.
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Cut the meat into slices of ½ cm and serve with the shallots and potatoes.
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Nutrition
495Calories
Sodium4% DV105mg
Fat45% DV29g
Protein74% DV37g
Carbs7% DV20g
Fiber16% DV4g
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