BEEF WITH PEPPER SAUCE AND BACON POTATOES
Biff med pepparsås på baconpotatis
Instead of the ordinary beef steak, you can choose entrecôte or fillet of beef.
Serves 4
1 lb 12 oz beef steak of a good quality
salt, pepper
1.8 lb small potatoes
some fresh thyme sprigs
9.8 oz bacon
14 oz fresh haricots verts
1 small red onion
2 yellow beets or corresponding amount of black radish (?)
butter or margarine for frying
Pepper sauce:
½ small onion
1 garlic clove
1 tablespoon olive oil
1 fresh thyme sprig
1 bay leaf
½ teaspoon coarsely crushed black pepper
2 tablespoons green peppercorns in liquid
0.8 cup veal bouillon
1.2 cup cream, 15% fat or the like
Flavor the meat with salt and pepper on all side and heat the oven to 350F.
Boil the potatoes until almost done in lightly salted water. Pour off the water and wrap up some fresh thyme with a slice of bacon around each potato. Put the potatoes in an oven-proof pan and bake in the oven for about 15 to 20 minutes. Boil the haricots verts until tender in lightly salted water for about 4 minutes. Rinse them cold. Thinly slice the red onion and slice the yellow beets in super thin slices, use one of those devices that cut thin. Mix yellow beets and green beans in a bowl with some olive oil and flavor with salt and pepper.
Heat up the fat in a frying pan and fry the meat for about 2 minutes on each side. The meat can very well be a little red, depending on your preferences. Take up the meat and keep warm.
Pepper sauce:
Chop onion and garlic. Pour some olive oil in the frying pan. Sauté onion, garlic, thyme, bay leaf, black pepper and green pepper (without liquid) on low heat. Mash the green pepper with a fork. Blend and then add bouillon and cream and boil until the sauce thickens slightly. Flavor to taste with salt.
Serve the meat with the bean salad, potatoes and sauce.
Enjoy!
Bella
Biff med pepparsås på baconpotatis
Instead of the ordinary beef steak, you can choose entrecôte or fillet of beef.
Serves 4
1 lb 12 oz beef steak of a good quality
salt, pepper
1.8 lb small potatoes
some fresh thyme sprigs
9.8 oz bacon
14 oz fresh haricots verts
1 small red onion
2 yellow beets or corresponding amount of black radish (?)
butter or margarine for frying
Pepper sauce:
½ small onion
1 garlic clove
1 tablespoon olive oil
1 fresh thyme sprig
1 bay leaf
½ teaspoon coarsely crushed black pepper
2 tablespoons green peppercorns in liquid
0.8 cup veal bouillon
1.2 cup cream, 15% fat or the like
Flavor the meat with salt and pepper on all side and heat the oven to 350F.
Boil the potatoes until almost done in lightly salted water. Pour off the water and wrap up some fresh thyme with a slice of bacon around each potato. Put the potatoes in an oven-proof pan and bake in the oven for about 15 to 20 minutes. Boil the haricots verts until tender in lightly salted water for about 4 minutes. Rinse them cold. Thinly slice the red onion and slice the yellow beets in super thin slices, use one of those devices that cut thin. Mix yellow beets and green beans in a bowl with some olive oil and flavor with salt and pepper.
Heat up the fat in a frying pan and fry the meat for about 2 minutes on each side. The meat can very well be a little red, depending on your preferences. Take up the meat and keep warm.
Pepper sauce:
Chop onion and garlic. Pour some olive oil in the frying pan. Sauté onion, garlic, thyme, bay leaf, black pepper and green pepper (without liquid) on low heat. Mash the green pepper with a fork. Blend and then add bouillon and cream and boil until the sauce thickens slightly. Flavor to taste with salt.
Serve the meat with the bean salad, potatoes and sauce.
Enjoy!
Bella
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