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Adnerb78
Roast beef with mustard sauce and rosemary potatoes
A tasty French recipe. The main course contains the following ingredients: meat, rosemary, butter or margarine, potato wedges (450 g), flageolets (400 g), roast beef steaks à la minute (about 300 g), salt, mustard and cream (200 ml).
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Ingredients
Directions
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Conifers of rosemary sprigs, chop very finely and mix with potatoes.
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Fry 40 g of butter in frying pan and cook in a light brown and cooked oven for 10 minutes.
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First about 5 minutes on low heat with lid on pan, then uncovered on medium high heat, occasionally shovel.
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Heat residual butter in frying pan.
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Roast beef browning in approx.
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2 minutes, turning halfway.
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Discard flageolets and create potato wedges.
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Shake for approx.
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Roast roast beef with salt and place on two plates.
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Stir in mustard and cook cream by remaining cooking fat.
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Create sauce over meat.
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Fry baked potatoes with flageolets in addition to meat..
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Nutrition
820Calories
Sodium12% DV290mg
Fat58% DV38g
Protein100% DV50g
Carbs22% DV66g
Fiber12% DV3g
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