Roast beef in caramel and butter sauce

Roast beef with sauce and cabbage Roast beef is prepared as a whole piece of entrecote or meat from the lumbar zone, which is absolutely fat free and lived, following the category after the tenderloin. Meat is fried in a very large heat in a frying pan, and then brought to the oven in a gentle languor at 120 ° C, the temperature in the core of the meat should be 45-50 ° C for about 20 minutes (for bloody) and 30-40 minutes for a full frying 50-60 ° C in the core. Roast beef is cut into pieces 3-4 cm thick and served hot with caramel-butter sauce and fried Savoy cabbage. I wish everyone a good mood and look forward to your feedback!

Roast beef with sauce and cabbage Roast beef is prepared as a whole piece of entrecote or meat from the lumbar zone, which is absolutely fat free and lived, following the category after the tenderloin. Meat is fried in a very large heat in a frying pan, and then brought to the oven in a gentle languor at 120 ° C, the temperature in the core of the meat should be 45-50 ° C for about 20 minutes (for bloody) and 30-40 minutes for a full frying 50-60 ° C in the core. Roast beef is cut into pieces 3-4 cm thick and served hot with caramel-butter sauce and fried Savoy cabbage. I wish everyone a good mood and look forward to your feedback!

Ingredients:

• Entrecote Beef 1 kg
• Salt 1 tsp.
• Pepper black ground 4 pinch
• Savoy cabbage 1 pc.
• Lemon juice 2 tbsp. l.
• Butter 50 g
• Sugar 2 tbsp. l.
• Beef broth 200 ml
• Vinegar balsamic dark 1 tbsp. l.
• Butter 50 g
• Pepper black ground 2 pinch

Instructions

• Step 1 Prepare the ingredients: entrecote whole piece, cabbage, butter, sugar, broth, lemon or lime juice, salt, pepper and balsamic vinegar.
• Step 2 The meat is at room temperature for 1 hour. Season and fry on a very high heat in a frying pan with a thick bottom in butter. Fry it from all sides for 10 minutes.
• Step 3 Preheat the oven in advance to 120 ° C. Heat-resistant dishes are played in the oven and we put the entrecote in it. The thermometer is inserted into the thickest place of meat, but not touching the bottom of the dishes. Prepare at a core temperature of 40-45 ° C for about 20 minutes, if you want a bloody roast beef. If completely roasted, then 30-40 minutes with a core temperature of 50-60 ° C. Attention: the temperature in the core rises slowly and at the end of time only reaches the specified level.
• Step 4 Cut the cabbage into strips and fry in a heated frying pan-wok in butter. Fry for about 10 minutes and add lemon juice, turn off and mix, cover with a lid.
• Step 5 For the sauce sugar caramelized on medium heat, when the sugar starts to brown, we pour vinegar, immediately we get in the way.
• Step 6 Then pour in the broth and boil up to 100 ml.
• Step 7 Remove from heat and add chopped butter. Stir until a homogeneous sauce.
• Step 8 Everything is ready: we cut the roast beef and serve it along with the cabbage and sauce on the table. Bon Appetit!