SUMMERY ROAST BEEF
Somrig rostbiffstallrik
Is it too hot for cooking? If so, here’s a recipe which requires a minimum amount of time and you can prepare it while the air is still cool.
4 servings
1 lb trimmed, sliced roast beef
1 head romaine lettuce
spring onions or tender leek in rings
for decoration
Dressing:
3 tablespoons red wine vinegar
1 tablespoon fresh tarragon
or 1 teaspoon dried tarragon
1 teaspoon Dijon mustard
salt
black pepper
2 tablespoons olive oil
Heat the grill and dress an oven plate with aluminum foil. Put the meat on a rack and cook it 2 inches away from the heat source, for 5 minutes on each side for a pink meat. Put on a carving board and leave for 5 minutes, then thinly slice diagonally.
For the dressing you mix vinegar, tarragon, mustard, salt, pepper and oil in a bowl. Make sure to beat well. Reserve 3 tablespoons dressing and put the meat in the remaining dressing. Turn it so that the meat is coated with the marinade, cover with plastic foil and put in the fridge for about 2 hours.
Rinse the romaine lettuce and arrange the leaves on 4 plates. Put the meat on top and pour the remaining dressing over it all. Decorate with onion rings and serve.
This is good with some kind of chips. If you don’t want to buy them ready-made, make your own in thin slices and bake in the oven until crisp and nice.
Enjoy!
Bella
Somrig rostbiffstallrik
Is it too hot for cooking? If so, here’s a recipe which requires a minimum amount of time and you can prepare it while the air is still cool.
4 servings
1 lb trimmed, sliced roast beef
spring onions or tender leek in rings
for decoration
Dressing:
1 tablespoon fresh tarragon
or 1 teaspoon dried tarragon
1 teaspoon Dijon mustard
salt
black pepper
2 tablespoons olive oil
Heat the grill and dress an oven plate with aluminum foil. Put the meat on a rack and cook it 2 inches away from the heat source, for 5 minutes on each side for a pink meat. Put on a carving board and leave for 5 minutes, then thinly slice diagonally.
For the dressing you mix vinegar, tarragon, mustard, salt, pepper and oil in a bowl. Make sure to beat well. Reserve 3 tablespoons dressing and put the meat in the remaining dressing. Turn it so that the meat is coated with the marinade, cover with plastic foil and put in the fridge for about 2 hours.
Rinse the romaine lettuce and arrange the leaves on 4 plates. Put the meat on top and pour the remaining dressing over it all. Decorate with onion rings and serve.
This is good with some kind of chips. If you don’t want to buy them ready-made, make your own in thin slices and bake in the oven until crisp and nice.
Enjoy!
Bella
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