John Myers
Contents
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Ingredients
flesh
- 1,4 kg Roast beef
marinade
- 0,2 L Red wine
- 5 cl Calvados
- 1 Onion in wedges
- 20 g Chopped ginger
- 1 branch Rosemary fresh
- 1 branch Fresh thyme
- Garlic, salt, pepper to taste
Appendix 1
- 400 g Halved mushrooms in brown
- 2 Onions in wedges
- The marinade of The meat
- 0,2 L Strong coffee
- 1 cups Crème fraîche with herbs
Appendix 2
- Pasta cooked for 3 people
Instructions
Preparation day before
- Put the roast beef in a ZIP bag -.-.-.- mix the marinade and add to the meat -.-.-.- massage a little -.-.-.- the herb sprigs -.-.- - Let it steep in the refrigerator overnight
preparation
- Place the roast beef (dabbed dry and cut into a diamond shape on the fat side) in the oven - preheated to 80 ° - on the grid (middle rail). Use meat thermometer. Place a drip tray underneath - however, only a little roast juice comes out. Save the marinade.
- Cook gently for about 2:15 hours, the core temperature for "pink" should be 58-60 ° -.-.-.- Put the plate in the oven 5 minutes before the end of the cooking time
- 15 min before the end of the cooking time, sauté the onions -.-.-.- Add the mushrooms -.-.-.- deglaze with the marinade and the coffee -.-.-.- Stir in the creme fraichè, season to taste and keep warm -.-. -.- Stir in the leaked gravy -.-.-.- Cook the noodles
- Remove the meat -.-.-.- Switch off the oven
- Briefly brown the roast beef in a very hot pouring pan for 30 seconds on each side
Serve
- Slice the roast beef and serve with the mushrooms and pasta on the warm plates
Note
- Since half of the roast beef is left over (if you have 3 eaters), there will be another recipe tomorrow with the cold roast beef -.-.-.- of course you can also use the rest as cold cuts
Nutrition
Serving: 100gCalories: 163kcalCarbohydrates: 1.1gProtein: 17.9gFat: 7.9g
