EatSmarter exclusive recipe

Spice-Crusted Beef with Chivesand Beets

Spice-Crusted Beef with Chives - Spice-Crusted Beef with Chives - Buttery delicacy - slow roasted over low heat
466 kcal
Spice-Crusted Beef with Chives - Buttery delicacy - slow roasted over low heat

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Schwierigkeit:mittel
Zubereitung:35 min
Fertig in:105 min
Low-sugar
low-carb
Vitamin-rich
Mineral-rich
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1 Portion enthält (Anteil vom Tagesbedarf in Prozent)
Kalorien466 kcal(23%)
Protein62 g(124%)
Fett18 g(23%)
Kohlenhydrate10 g(4%)
zugesetzter Zucker0 g(0%)
Ballaststoffe5 g(17%)

Rezept Entwicklung: EAT SMARTER

Zutaten

Für servings

1fresh Beet (each about 125 grams)
½ teaspoonsCaraway
Salt
½ teaspoonsFennel seed
½ teaspoonsCoriander seeds
7 ouncesBeef fillet (such as tenderloin or eye of round)
½ tablespoonsOlive oil
1Shallots
½ ouncesButter
¼ cupsWhite wine (or broth)
Pepper
¼Lemons
½ bunchesChives

Küchenutensilien

1 Pot, 1 Skillet, 1 Baking sheet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Mortar, 1 Slotted spatula, 1 Citrus juicer

Zubereitungsschritte

Anzeigeart:
1 Scrub beets and cover with cold water in a pot. Add caraway seeds and season with salt. Bring to a boil, then cover pot and cook over low heat until beets are knife-tender, 50-60 minutes.
2 Meanwhile, lightly toast fennel and coriander seeds in a dry pan over medium heat until fragrant and darkened. Remove from pan, let cool slightly and coarsely crush in a mortar or chop with a large knife. 
3 Rinse beef and pat dry. Season lightly with salt and roll in crushed spices, pressing to adhere.
4 Heat oil in pan over high heat. Cook beef on all sides until browned, then transfer to a baking sheet. Roast on middle rack of preheated oven at 100°C (fan: not recommended, gas: mark 1) (approximately 200°F) until medium-rare, 40-45 minutes. (If you want the meat well done, cook another 15-20 minutes.)
5 Drain beets. When cool enough to handle, peel and cut into long pieces. (Wear gloves to avoid staining your hands.)
6 Peel shallots and slice thinly.
7 About 5 minutes before beef is finished cooking, melt butter in pan over medium heat. Cook shallots until translucent.
8 Add white wine and bring to a boil.
9 Add beets to pan and cook until warmed through. Squeeze juice from lemon. Season beets with salt, pepper and 1 tablespoon lemon juice.
10 Rinse chives, shake dry and finely chop.
11 Roll cooked beef in chives, then slice in half crosswise and serve with beets. Serve immediately, with boiled potatoes and dill, if desired.
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