Filter
Reset
Sort ByRelevance
Kristin88
Roast beef with shallots and peppers
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 175ºC. Heat the butter in a frying pan. Sprinkle the meat with salt and pepper and fry briefly around it on high setting.
-
Remove the meat from the pan and put it in a roasting pan. Do not prick the meat! Sprinkle it with oregano. Place the pieces of pepper next to it.
-
Fry the shallots in the shortening of the meat in 5 minutes brown and finish with the wine. Boil for a short while and then pour around the meat and over the peppers.
-
Roast the roast beef for 20-30 minutes in the oven. At a core temperature of 55ºC the meat is pretty rosé.
-
Let the meat rest for a further 10 minutes outside the oven and then cut it into thick slices. Serve with the paprika and shallot gravy.
-
Tasty with fries and aïoli.
-
25 minMain dishMihoen, winter carrot, salad onion, (peanut) oil, vinegar, granulated sugar, garlic, fresh ginger, minced beef, sambal Badjak, Ketchup, Chinese coal, bean sprouts, baby romole lettuce,crispy salad wraps with Korean spices
-
25 minMain dishcucumber, vinegar, granulated sugar, salt, tap water, pandan rice, fresh ginger, garlic, (peanut) oil, onion shavings, sambal manis, ground cumin, chicken breast cubes, fresh sliced string beans, free range egg, bean sprouts, baked onions,nasi with chicken and homemade boemboe
-
15 minMain dishegg noodles, (peanut) oil, Chinese wok vegetable coal and sugarsnaps, wok sauce teriyaki honey, pangasius strips of pepper salt, pieces of cashew nut,fish teriyaki with noodles and cashew nuts
-
20 minMain dishshoulder Chops, sticking potato, zucchini, lemon, olive oil, garlic, chives, parsley, mustard,shoulder chop with zucchini gratin and herb mustard
Nutrition
345Calories
Sodium0% DV0g
Fat18% DV12g
Protein84% DV42g
Carbs4% DV11g
Fiber0% DV0g
Loved it