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Mandy L
Tender sirloin steak with two salsas
Entrecote on the piece with a pepper and herbal salsa.
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Ingredients
- 1 tender prime rib on the piece
- 2 Red pepper
- Cut White bread
- 50 ml semi skimmed milk
- 30 g oven roasted almonds
- Tl ground cumin
- 75 ml traditional olive oil
- 1 toe garlic
- 1 el Red wine vinegar
- 1 shallot
- 10 g fresh flat parsley container 20 g
- 50 g pickle spicy
- 7,5 g fresh dill container 15 g
- 7,5 g fresh coriander container 15 g
- 2 el tarragon vinegar
- 2 el capers
- 3 el traditional olive oil
Kitchen Stuff
Directions
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Allow the sirloin steak to reach room temperature in 1 hour. In the meantime, preheat the oven to 225 ° C.
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Place the peppers in the oven dish for the romesco and roast them in the oven for about 25 minutes. They can be blackened.
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Take out of the oven, put in a plastic bag and seal. Let stand for 30 minutes. This way you can easily peel the peppers.
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Peel the peppers and remove the stalk and seed lists. Put the flesh in a bowl.
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Soak the bread in the milk for 2 minutes. Squeeze and put in the bowl with the peppers.
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Add the almonds, cumin, olive oil, garlic and red wine vinegar and puree with the hand blender into a thick sauce. Season with salt and pepper.
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Peel the shallot and remove the leaves from the parsley. For the salsa verde, put the shallot, gherkin, herbs, tarragon vinegar and oil in a bowl.
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Purée with the hand blender to a thick salsa. Mix in the capers and season with salt and pepper.
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Heat the oil in a frying pan and roast the meat in 4 minutes.
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Put it in the baking dish and insert the meat thermometer into the thickest part of the meat.
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Bake the meat for 25-30 minutes in the oven or until the core temperature is 55 ° C.
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Wrap the meat in aluminum foil. Let rest for 10 minutes outside the oven.
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Cut the slices into slices and serve with the romesco and salsa verde.
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Nutrition
625Calories
Sodium23% DV562mg
Fat72% DV47g
Protein82% DV41g
Carbs3% DV8g
Fiber12% DV3g
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