Roast beef with shallots and cooking pears from the oven

Name: roast beef with shallots and cooking pears from the oven
Total time: 60 min
Yield: 4
Ingredients: pepper and salt; 100 ml meat fond; 100 ml Red wine; 1 broken Roast beef from the tail piece; 2 tablespoon olive oil; 1 tablespoon orange grater; 1 teaspoon cinnamon; 1 tablespoon thyme leaves; 2 toes garlic; 100 gram soft butter; 250 gram shallot; 2 large cooking pears

Ingredients

Directions

Additional requirements: roasting tray and a meat thermometer.
Preheat the oven to 120 ° C.
Peel the cooking pears, cut each pear into six parts and cut out the cores.
Halve the parts.
Peel the shallots.
Put three quarters of the butter in a bowl and squeeze out the garlic.
Stir in the thyme, cinnamon, orange zest with some salt and freshly ground black pepper.
Heat the remaining butter with the olive oil in a frying pan until the shortening starts to color and the foam is removed.
Put the roast beef in the pan with the fat side and fry the meat over high heat in 6-8 minutes.
Place the roast beef with the fat side up in the roasting tray.
Divide the shallots and pieces of pear around it and place lumps of herb butter on and between them.
Pour the wine on the bottom.
Insert the meat thermometer into the middle of the meat.
Slide the roasting tray into the oven and roast the meat until it has a core temperature of 50 ° C.
This takes about 25 minutes.
Baste occasionally with roasting liquid.
Place the meat on a shelf and let it rest for 10 minutes under aluminum foil and do something.
Spoon the shallots with pears in a warm dish.
Pour the roasting liquid into the saucepan in a saucepan.
Boil in a tasty gravy.
Cut the roast beef into thin slices.
Serve the meat on warm plates and spoon the shallots with pears next to it.
Spoon the gravy over it.
Tasty with couscous or pasta and a salad.