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Slow roasted roast beef with green herb crust
Slow roasted roast beef with green herb crust
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Ingredients
Directions
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Preheat the oven to 160 ° C.
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Grate the yellow skin of the lemon. Remove possibly the stalk of the red pepper and halve the pepper in the length. Remove the seed lists with a sharp knife.
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For the herb crust, grate the grater, parsley, half pepper, garlic, cheese, anchovies, basil and oil in the bowl of the food processor and grind.
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Put in the polenta.
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Beat the egg. Dab the roast beef dry with kitchen paper and brush with the egg.
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Spread the herb crust over the top and sides of the roast beef and push. Put back in the aluminum baking dish from the packaging.
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Put the meat thermometer in the thickest part of the meat and bake in the middle of the oven for about 55 minutes until the meat reaches 60 ° C.
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Take the meat out of the oven, let it rest for 5 minutes under aluminum foil and cut it into slices. Serve immediately. Yummy! .
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Nutrition
410Calories
Sodium27% DV655mg
Fat26% DV17g
Protein108% DV54g
Carbs3% DV10g
Fiber4% DV1g
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