Roast beef with onion sauce and potatoes

Roast beef with onion sauce and potatoes.

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-Beef 600 g.
-Salt to taste
-Rosemary sprigs 2 pcs.
-Vegetable oil 2 tbsp. l.
-Onion 1 pc.
-Demiglyas Sauce 150 ml.
-Madera 100 ml.
-Butter (cold) 100 gr.
-Butter 20 g.
-Potatoes 5 pcs.
-Parmesan cheese 50 gr.

Preheat oven to 380ᵒ F. Meat Wash and dry with a paper towel. Rub 2 tablespoons. tablespoons vegetable oil, salt and rosemary.
On medium heat, heat a frying pan with 1 tbsp. l. vegetable oil.
Sear the meat on all sides until a nice crust zazharistoy.
Put the meat in a fireproof dish and place in the preheated oven for 30 minutes.
Boil the potatoes until cooked in plenty of salted water.
Preparation of the sauce. In the same pan, fry the meat which, heat 2 tbsp. l. vegetable oil, add the onion and fry until golden brown
Pour in wine and sauce demiglyas, all boiled down by half. Remove from heat, cover and set aside.
Drain the potatoes, pass through the press or chop tolkushkoy for potatoes.
Add the butter and Parmesan. Stir until smooth.
With cooking rings (you can use a can without a lid and bottom) on a baking sheet, brush with butter, form the potato tower.
Meat remove from the oven, allow 10 minutes to “rest” and put in the oven for 10-15 minutes the tower. They have browned.
On low heat, heat the sauce, add the cold butter and mix well until smooth.
The meat cut into thick medallions thumb.
Perfectly cooked meat should be very juicy and slightly pink inside.
Arrange the meat on a plate with potato towers, pour sauce dish.




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