English style roast beef with aromatic herbs
For the meat:
- Remove the grease from the joint and tie. Season with salt and pepper and brown in a frying pan.
- Roast in the oven 180 ºC, with aromatic herbs (thyme and oregano).
- Turn the joint over during roasting.
- Remove from the oven when the middle of the joint reaches 37 ºC.
- Allow to rest
- Remove the strings and set aside to carve once cold.
For the sides:
- For the mashed potato. Place in a piping bag with a curly tip.
- For the vegetables, chop a very fine julienne of beans, cabbage, zucchini and carrots, boil separately and rinse.
- Lastly, make a little garlic seasoned oil to add when plating up.
For the sauce:
- Take some thyme, wash and set aside.
- Cut the beef joint very finely.
- Sauté the vegetables in the garlic oil.
- Place an assortment of vegetables on one side of the plate.
- Add hot mashed potatoes, with the help of a piping bag, next to the vegetables.
- Place the beef on the other side of the plate.
- Baste the meat with the gravy.
- Decorate with aromatic herbs.
Nutritional information (1 portion)
Fiber 11.18 g
Saturates 20.3 g
Monounsaturated fatty acids 26.86 g
Polyunsaturated fatty acids 5.68 g
Cholesterol 138.16 mg
Calcium 253.14 mg
Iron 8.12 mg
Zinc 7.92 mg
Vitamin A 562.92 ug
Vitamin C 98.36 g
Folic acid 238.36 ug
Salt (Sodium) 611.16 mg
Sugars 23.04 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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