John Myers
Roast Beef – False Loin
The perfect roast beef – false loin recipe with a picture and simple step-by-step instructions.
- 750 g Beef wrong fillet
- 0,5 Pc. Fresh leek
- 8 Pc. Carrots
- 0,5 Pc. Kohlrabi fresh
- 0,25 Pc. Fresh celery
- 1 sheet Bay leaf
- 2 Pc. Cloves
- 5 Pc. Allspice grains
- 1 disc Fresh ginger
- 0,5 cups Whipped cream
- Salt pepper
- Chilli (cayenne pepper)
- 0,25 liter Red wine
- 0,75 liter Water
- 4 Pc. Potatoes
- 150 g Green peas frozen
- 1 tbsp Butter
- 2 tbsp Oil
- 1 tbsp Flour
- Wash the meat, dry it well, season with salt and pepper. Heat the oil strongly, then fry the meat on both sides. Add the leek, celery and 2 carrots cut. Season with bay leaf, cloves, allspice, ginger and chilli from the mill.
- When everything is well seared, reduce the energy to half, pour in the whipped cream and brown as well. Finally, pour in red wine and water and simmer on low heat for about 45 minutes. You can also use the oven at 120 ° C. Remove the meat and let it rest. Stir the sauce through a sieve. Bring to the boil again and season to taste.
- Cut the remaining carrots and kohlrabi into rhombuses. Cook with the peas in a little water for about 15 minutes. Add the piece of butter and thicken with the flour (if necessary). If you don’t like roux, you can just toss the vegetables in butter.
- We had boiled potatoes with it. Bon Appetit
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