Roast beef with bacon, braised shallots and mushrooms
easy
135 mins
135 mins
Ingredients
- 1.25 kg Beef from the leg (topside)
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 5-6 Tbsp Oil
- 3/8 l clear broth (instant)
- 50 g Bacon
- 1/4 l strong dry red wine
- 400 g Shallots
- 750 g Mushroom
- 1-2 Garlic cloves
- 1-2 TEASPOONS dried rosemary needles
- 1 TEASPOON dried thyme
- 1 TABLESPOON Flour
- 7-10 Tbsp Lemon Pepper
- 1 TABLESPOON Tomato paste
- 20 g clarified butter
- 2 packs (450 g each) frozen croquettes
- 7-10 Tbsp fresh rosemary and thyme
Directions
- 1
Wash the meat, dab dry and rub with salt and pepper. Heat 2 tablespoons of oil in a wide frying pan and fry the meat lightly all around. Pour on 1/8 litre stock, cover meat with breakfast bacon and roast in the preheated oven (electric range: 200°C/ gas: level 3) for 1 3/4 -2 hours. Gradually add the remaining stock and wine. Peel the shallots. Clean and halve the mushrooms. Peel garlic and press it through a garlic press. Crumble the rosemary. Heat the remaining oil in a pan. Brown the shallots and mushroom. Add garlic and dried herbs, braise briefly, dust with flour and add 1/8 litre water. Season with salt and lemon pepper. Stir in tomato paste. 20 - 30 minutes before the end of the cooking time, spread around the roast and braise with it. Heat clarified butter in a pan and fry the croquettes in portions until golden brown. Cut the roast into slices and arrange on the braised vegetables. Garnish as desired with thyme and rosemary. Add the croquettes
- 2
Tableware: Gallo Design
- 3
Cutlery: Haymann
- 4
Glasses: Schott Cristal
Nutrition Facts
770 kcal
54 g
34 g
55 g
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