Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Meat
Herb vinaigrette
How it's done
Meat
Pound the steaks to flatten them, place on a piece of cling film in a square (approx. 30 x 30 cm), overlapping slightly. Press the garlic, finely chop the herbs, mix with the oil, season. Brush 3/4 of the seasoned oil over the meat. Roll the meat up into a joint, remove the cling film, tie with string. Brush the joint all over with the remaining seasoned oil.
Roast the joint for approx. 50 mins. in the centre of an oven preheated to 200 °C (core temp. approx. 70 °C. Allow the joint to rest for approx. 5 mins., remove the string, carve the joint.
Herb vinaigrette
Finely chop the herbs, chop the shallots very finely, mix with the oil, vinegar and sugar, season.
Serve the vinaigrette with the carved meat.
| Serve with: | Garlic bread and salad. |
|---|
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