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Kristin88
Roast beef with shallots and peppers
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Ingredients
Directions
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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.
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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.
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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.
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Roast the roast beef for 20-30 minutes in the oven. At a core temperature of 55ºC the meat is pretty rosé.
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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.
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Nutrition
345Calories
Sodium0% DV0g
Fat18% DV12g
Protein84% DV42g
Carbs4% DV11g
Fiber0% DV0g
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