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jennifer Alex | jenniferalex65

Roast beef with thyme sauce and mustard

Jan 22nd 2014 at 8:22 PM

1 big piece of beef sirloin steak without the bone, from 3.5 to 4 kg approx
1 tsp. tablespoon salt
2 to 3 tsp. tablespoons olive oil
1 large onion, chopped
2 cloves garlic, whole
250 g. small white mushrooms, trimmed 4
good 300 ml white wine (preferably Viogner)
700 ml vegetable stock
2 tsp. Fresh corn flour, dissolved in 1 tsp. tablespoons water
1 to 2 (depending on your taste) tsp. tablespoon Dijon mustard type
1 - 2 (again depending on your taste) tsp. tablespoon honey, preferably flowers
1 tsp. sweet red wine vinegar
3 tbsp. tablespoons fresh thyme leaves, chopped, or 1 tsp. tablespoon dried thyme or savory, thrymmatismeno   https://plus.google.com/102034633390759433578/about

Serves 8-10 Preparation 20 Waiting 1 hour Cooking 2 - 2 ½ hours

Process

Brush the meat with salt and 2 tsp. Soup of the measured olive oil, cover with cling film and leave it outside the refrigerator for 1 hour. We do this to pull the meat salt and spice. Preheat oven to 180 ° C.

Place the beef in a pan and bake for about 2 hours. If you have cooking thermometer, the drive into the thicker part of the meat. For all who eat cooked medium, it is ready when the thermometer shows 60 ° - 62 ° C. If you want it well done, should the thermometer to show 68 ° C. Caution over 71 ° - 72 ° C will come out dry. If we do not have a thermometer, a drive into the meat a metal skewer. If you come out of the hole red broth, uncooked, rose moderately baked, if come out clear broth, well done.

Twenty minutes before pushing, ie at about 1 ½ hours, put the pan the onion and garlic. When the meat is ready, remove from the pan, put it on a large platter, cover it and keep it in a warm place while you make the sauce.

Sauce : We fly from the pan all the fat that dripped from the meat during cooking than 1 tablespoon. Pour in the hot pan with the wine and a wooden spatula rub the bottom of the pan to dissolve the burnt remnants of cooking the meat in wine.

Put a small saucepan on the stove and warm up as well, add the remaining olive oil (1 tbsp.) And saute the mushrooms for 1-2 minutes. Strain the liquid from the pan (at this stage, ie, we do not need another onion and garlic) and add to pot. Add the vegetable broth and boil the sauce until reduced the volume in half. Pour the dissolved cornstarch and let the sauce get 1-2 boil until it thickens, adding at the end and fluids has pulled the meat on the platter. Remove from heat and add, stirring, honey, mustard, thyme and vinegar. Taste the spice.

Cut the meat with a sharp knife into thin slices and serve with the sauce in a sauceboat to put everyone as he wants.

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