R o s b i f e of Filé Mignon or Contra Filé
Chef's Secret, see below
Ingredients:
1 or 2 pounds of sirloin, or whole piece filet mignon
½ cup (tea) corn oil
1 tablespoon of salt for each pound of meat
Pepper to taste
Way of preparing:
Do not season the meat.
Take the piece of meat, wrap it with a lot of cotton string so that it is round and after roasting can be cut into slices all the same.
Grease the meat piece with the oil, without seasoning.
Put the rest of the oil on the baking sheet, over the meat.
Do not cover the meat.
Preheat oven to 180 ° C for 40 minutes for each pound.
Five minutes before taking the oven, season with salt and pepper to taste, spread so that it is uniform.
The roast beef is in the right spot, when jabbing with a fork, get some pink liquid out.
On the outside the meat should be well toasted, and inside pink
To Serve The Roast Beef:
Can serve hot or cold.
Sliced Hot Roast Beef:
Serve with boiled potatoes, sprinkled with butter sprinkled with parsley and capers.
The sauce left over in the baking dish, put a ladle of beef broth already prepared, coar.
Put the broth in a saucepan.
If it is necessary to dilute some wheat flour or cornstarch (cornstarch). Serve the sauce in a separate saucepan.
Sliced Cold Roast Beef:
Serve with salad of watercress, lettuce, endive, almeirão, tomato and onion in slices. (Wash well the onion).
It can also be served with potato salpicão, or vegetable bib.
Note:
Roast Beef is a dish, of English origin easy to make, it is well roasted on the outside and barely passed inside.
The meats that serve to prepare the Rosbifes are:
Partridge, filet mignon, lizard.
It can be more cooked or raw, to taste.
** To be soft it is necessary that the weight of the meat is not too small **.
Chef's Secret:
** The secret is not to season the meat to bake, to roll with a lot of cotton string so that it is round **.
After ready cut into thin slices the same.
Roast Beef is one of the dishes to serve on cold suppers.
If you prefer you can make the roast beef in the pan on the fire.
In the pot put a cup of warm oil tea.
Fry the meat until golden brown, turning until golden brown.
Test:
Skewer a fork or a small knife to know if it is on point, if a pink liquid comes out is ready,
The roast beef is roasted on the outside and barely passed inside.
·
Chef's Secret, see below
Ingredients:
1 or 2 pounds of sirloin, or whole piece filet mignon
½ cup (tea) corn oil
1 tablespoon of salt for each pound of meat
Pepper to taste
Way of preparing:
Do not season the meat.
Take the piece of meat, wrap it with a lot of cotton string so that it is round and after roasting can be cut into slices all the same.
Grease the meat piece with the oil, without seasoning.
Put the rest of the oil on the baking sheet, over the meat.
Do not cover the meat.
Preheat oven to 180 ° C for 40 minutes for each pound.
Five minutes before taking the oven, season with salt and pepper to taste, spread so that it is uniform.
The roast beef is in the right spot, when jabbing with a fork, get some pink liquid out.
On the outside the meat should be well toasted, and inside pink
To Serve The Roast Beef:
Can serve hot or cold.
Sliced Hot Roast Beef:
Serve with boiled potatoes, sprinkled with butter sprinkled with parsley and capers.
The sauce left over in the baking dish, put a ladle of beef broth already prepared, coar.
Put the broth in a saucepan.
If it is necessary to dilute some wheat flour or cornstarch (cornstarch). Serve the sauce in a separate saucepan.
Sliced Cold Roast Beef:
Serve with salad of watercress, lettuce, endive, almeirão, tomato and onion in slices. (Wash well the onion).
It can also be served with potato salpicão, or vegetable bib.
Note:
Roast Beef is a dish, of English origin easy to make, it is well roasted on the outside and barely passed inside.
The meats that serve to prepare the Rosbifes are:
Partridge, filet mignon, lizard.
It can be more cooked or raw, to taste.
** To be soft it is necessary that the weight of the meat is not too small **.
Chef's Secret:
** The secret is not to season the meat to bake, to roll with a lot of cotton string so that it is round **.
After ready cut into thin slices the same.
Roast Beef is one of the dishes to serve on cold suppers.
If you prefer you can make the roast beef in the pan on the fire.
In the pot put a cup of warm oil tea.
Fry the meat until golden brown, turning until golden brown.
Test:
Skewer a fork or a small knife to know if it is on point, if a pink liquid comes out is ready,
The roast beef is roasted on the outside and barely passed inside.
·
Nenhum comentário:
Postar um comentário