WHOLE ENTRECÔTE WITH ROSEMARY
Helstekt entrecôte med rosmarin
A juicy roast or a roast beef is something many people long for but don't make so often. It's good party food, especially if you choose boneless meat, which lasts long and is easy to carve. You can also serve the meat cold, then there's enough for even more guests since you can cut the slices thinner. Rosemary gives a fresh taste to the meat.
Serves 6 to 8
3 to 4 lbs tender entrecôte in a whole piece
2 teaspoons salt
2 teaspoons rosemary
some black pepper
Horseradish crème:
1.2 cup soured cream
0.4 cup crème fraîche
1 tablespoon vinegar
1 teaspoon salt
3 tablespoons grated horseradish
1 teaspoon sugar (optional)
Trim and wipe off the meat but don't cut away the fat, it should be there during cooking. Put the meat on a rack in a roasting pan and flavor. Put a meat thermometer so that the tip ends up in the thickest part of the meat.
Fry in the oven at 395F for about 1 hour. If you want the meat really red inside this is normally enough time, temperature should be 134F. If you want it more done you have to keep it in longer. 139F for red meat and 143F for pink meat.
Take out the meat and pull out the thermometer. Cover with aluminum foil and leave the meat for at least 15 minutes.
Make the horseradish crème. Mix soured cream and crème fraîche gently. Add vinegar, salt and pepper and flavor with some sugar if necessary.
Carve the meat in nice slices and serve warm with horseradish crème and baked potatoes. If you want to serve the meat cold, you can serve it with a potato salad.
Enjoy!
Bella
Helstekt entrecôte med rosmarin
A juicy roast or a roast beef is something many people long for but don't make so often. It's good party food, especially if you choose boneless meat, which lasts long and is easy to carve. You can also serve the meat cold, then there's enough for even more guests since you can cut the slices thinner. Rosemary gives a fresh taste to the meat.
Serves 6 to 8
3 to 4 lbs tender entrecôte in a whole piece
2 teaspoons salt
2 teaspoons rosemary
some black pepper
Horseradish crème:
1.2 cup soured cream
0.4 cup crème fraîche
1 tablespoon vinegar
1 teaspoon salt
3 tablespoons grated horseradish
1 teaspoon sugar (optional)
Trim and wipe off the meat but don't cut away the fat, it should be there during cooking. Put the meat on a rack in a roasting pan and flavor. Put a meat thermometer so that the tip ends up in the thickest part of the meat.
Fry in the oven at 395F for about 1 hour. If you want the meat really red inside this is normally enough time, temperature should be 134F. If you want it more done you have to keep it in longer. 139F for red meat and 143F for pink meat.
Take out the meat and pull out the thermometer. Cover with aluminum foil and leave the meat for at least 15 minutes.
Make the horseradish crème. Mix soured cream and crème fraîche gently. Add vinegar, salt and pepper and flavor with some sugar if necessary.
Carve the meat in nice slices and serve warm with horseradish crème and baked potatoes. If you want to serve the meat cold, you can serve it with a potato salad.
Enjoy!
Bella
No comments:
Post a Comment