Roast beef with sprouts, croquettes and orange pepper

Name: Roast beef with sprouts, croquettes and orange pepper
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 1.2 kg Roast beef; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 Onions; 750 g Brussels sprouts; 1 TABLESPOON Oil; 2 (450 g each) T; 1 untreated orange; 2 TABLESPOONS Butter or margarine; 1 TABLESPOON pickled green; 7-10 Tbsp Peppercorns; 100 g Whipped cream; 1 go. Tbsp. flour; 7-10 Tbsp parsley and green pepper panicles

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

1.2 kg Roast beef
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 Onions
750 g Brussels sprouts
1 TABLESPOON Oil
2 (450 g each) T
1 untreated orange
2 TABLESPOONS Butter or margarine
1 TABLESPOON pickled green
7-10 Tbsp Peppercorns
100 g Whipped cream
1 go. Tbsp. flour
7-10 Tbsp parsley and green pepper panicles

Directions

1
Wash the roast beef and dab dry. Rub with salt and pepper, place on a grid, slide a fat pan underneath and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40 - 45 minutes. Peel and quarter the onions and place them on the fat pan. In the meantime, clean and wash the Brussels sprouts and cook in plenty of boiling salted water for about 20 minutes, drain. 15 minutes before the roast beef is done, heat the oil in a pan. Add the croquettes and fry at medium temperature, turning several times until golden brown. Wash the orange and dab dry.
2
Grate orange peel and put aside. Peel the orange so that the white skin is completely removed and cut off 4 thin slices for the garnish. Squeeze the rest of the orange and put the juice in a pot. Shortly before the roast beef is done, heat the fat in a pan. Sauté the orange slices and peel in it. Remove the roast beef from the oven. Cover with orange slices and peel and let it rest covered. Put the Brussels sprouts in the pan. Season with pepper and warm up. For the sauce, pour 1/litre water into the fat pan and dissolve the roast beef. Pass through a sieve into the pan with the orange juice. Let it boil up.
3
Put the Brussels sprouts in the pan. Season with pepper and warm up. For the sauce, pour 1/litre water into the fat pan and dissolve the roast beef. Pass through a sieve into the pan with the orange juice. Let it boil up. Add green peppercorns. Mix cream and flour. Stir into the sauce. Let it boil well. Season to taste with salt and pepper. Sprinkle the roast with orange pepper and arrange on a plate with the sprouts and croquettes. Serve garnished with parsley and pepper panicles
4
Mix cream and flour. Stir into the sauce. Let it boil well. Season to taste with salt and pepper. Sprinkle the roast with orange pepper and arrange on a plate with the sprouts and croquettes. Serve garnished with parsley and pepper panicles
5
With 6 people: