John Myers
Contents
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Ingredients
Marinade for the roast beef
- 2 tbsp Estragon mustard
- 2 tbsp Mustard medium hot
- 1 tbsp BBQ seasoning
- 1 tsp Smoked salt
- Olive oil
White wine and cream sauce
- 2 Red onions
- 125 ml Rice vinegar
- 1 tbsp Dried tarragon
- 0,5 tsp Dried thyme
- 125 ml White wine dry
- 125 ml Chicken broth
- 350 ml Cream
- Salt
- Pepper
Tagliatelle
- 400 g Pasta flour
- 1 tsp Salt
- 200 ml Water
Tomato salad
- 4 Tomatoes
- 1 Mozzarella
- 0,5 Red Onion
- Balsamic vinegar
- Olive oil
- Sugar
- Salt
- Pepper
- Basil leaves
Instructions
- Prepare the roast beef the day before. Mix the ingredients for the marinade together so that it becomes nice and creamy. Remove tendons or excess fat from the meat and rub the marinade in properly, put in a zip bag and put in the refrigerator.
- Sauce: Chop the onions very finely and bring to the boil with the herbs and vinegar in a large pan over high heat until the vinegar has boiled away. Then add the stock and wine and reduce the heat, but continue to simmer until the liquid has reduced by half. Pour in the cream and season to taste and reduce further for 5 minutes. The sauce can be prepared well and then just let it boil briefly when the noodles are in the water.
- Noodles: Work the flour with the salt and water into a smooth dough and let it rest for 30 minutes. Divide the dough, chase all parts individually through the noodle roller, fold and roll again, and the roller thinner and thinner places until the noodle sheets are even. Insert the ribbon noodle attachment and turn the pasta plates into ribbon noodles. When the meat rests, bring the pasta water to the boil and cook the pasta for 2-3 minutes. If you make the pasta beforehand and let it dry, it will take a little longer.
- Roast beef: Preheat the grill, clean the grate and oil it with a kitchen towel and grill the meat on all sides, then grill indirectly on the lowest flame until the core temperature is 50 ° C. Then wrap in aluminum foil and let rest until the pasta is done and the sauce is heated.
- Tomato salad: make a vinaigrette out of vinegar, oil and the spices. Finely dice the onion, dice the tomatoes and mozzarella, chop the basil leaves and mix everything together.
- Spread the pasta on the plates, pour the sauce over it, cut and distribute the meat (wrap the rest in aluminum foil again), divide the tomato salad in bowls and bon appetit 🙂
Nutrition
Serving: 100gCalories: 165kcalCarbohydrates: 13.1gProtein: 11.8gFat: 6.7g
