Roast beef with shallots and peppers

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.