Burgundy roast beef with roast potatoes

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Scald the shallots with boiling water, let them stand for 1-2 minutes, pour into a sieve and rinse with cold water. Peel and halve or quarter the shallots depending on size. Peel, wash and finely dice carrots

2. 2

   Dab meat dry. Cut the fat edge several times with a sharp knife. Mix flour, 2-3 tsp salt and 1 tsp pepper. Turn meat in the flour. Heat 2 portions of oil in a roasting pan and fry 4 slices of meat in it one after the other on both sides. Remove, add shallots and carrots and fry while turning. Season with salt and pepper, remove

3. 3

   Put the meat into the roaster in a fan shape, spread the onion and carrot mixture over it. Deglaze with broth and wine, bring to the boil. Cover and cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for about 1 1/2 hours. Cook for another hour at the same temperature

4. 4

   In the meantime peel, wash and quarter the potatoes. Wash the rosemary, shake dry and pluck the needles from the twigs. Heat clarified butter in a frying pan and fry the potatoes while turning. Add the rosemary, cover and fry over a low to medium heat for about 25 minutes. Turn several times. Season with salt and pepper

5. 5

   Meanwhile wash parsley, shake dry and chop finely. Sprinkle meat with parsley. Add the potatoes in a small bowl

Nutrition Facts

KCAL
570 kcal

CARBS
43 g

FATS
14 g

PROTEINS
55 g