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
Sauce
How it's done
Meat
Remove the meat from the fridge approx. 1 hr. prior to cooking. Heat the oil in a frying pan. Season the meat, brown all over for approx. 7 mins., only turning when a crust has formed. Place the meat on a baking tray lined with baking paper. Put the pan to one side. Insert the meat thermometer into the thickest part of the meat. Place the rosemary on top of the meat.
Roast in the oven
Approx. 15 mins. in the centre of an oven preheated to 200 °C (the core temperature of the meat should be 50 °C). Remove the meat, cover and leave to rest for approx. 10 mins.
Sauce
Heat the butter in the same pan. Add the onion, garlic and chilli, sauté for approx. 2 mins. Add the wine and rosemary, loosen any bits that have stuck to the pan, pour in the stock. Reduce the sauce by half, stir in the balsamic, bring to the boil. Carve the meat, sprinkle with salt, serve with the sauce.
| Serve with: | Fregola sarda |
|---|
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