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Biff with rotselleripurée, pickled red bulb and beet

Biff with rotselleripurée, pickled red bulb and beet

Cooking Time1 h 30 m
Ingredients19
DifficultyHard
0
0
Melvin MattssonMelvin Mattsson
Here is a delicious and festive recipe for steak with rotselleripuré, pickled red bulb and beet. The court has a fantastic and perfect combination of sweetness, acidity and salt. A wonderful right to invite your guests!

Ingredients

4 servings
  • Step: 1
    600 g steak in bit
  • Step: 2
    1 tsk salt
  • Step: 3
    1 msk olive oil
  • Step: 4
    1 msk butter
  • Step: 5
    3 msk balsamic vinegar
  • Step: 6
    1 1/2 msk honey
  • Step: 7
    2 krm new ground black pepper
  • Step: 8
    1/2 pc ask the sandwich
  • Step: 9
    600 g fresh little red beets
  • Step: 10
    1 pc red
  • Step: 11
    2 msk pride of ace (12%)
  • Step: 12
    1/2 dl sugar sugar
  • Step: 13
    1/2 dl water
  • Step: 14
    1 msk oil
  • Step: 15
    400 g rootseller
  • Step: 16
    1 pc yellow onions
  • Step: 17
    1 pc garlic divide
  • Step: 18
    2 dl crème fraiche
  • Step: 19
    1/2 tsk salt

Instructions

  • Step: 1
    Put the oven at 100°C.
  • Step: 2
    Spice the meat with salt and pepper.
  • Step: 3
    Break it around in oil and butter in a pan about 3 minutes. Put it in a safe form. Save the fry in the pan and add balsam vinegar and honey. Let boil up and seventh about 3 minutes. Stand aside.
  • Step: 4
    Stick in a meat thermometer in the thickest part of the meat. Set into the oven until the inner temperature is 58°C, about 70 minutes. Take out the meat and let rest about 15 minutes wrapped in butter paper.
  • Step: 5
    Picked onions and beets: Cook the red beets soft with the shell on in light salted water. Rub off the shell under running cold water. Cut them in gaps.
  • Step: 6
    Scale and cut the onion in 1/2 cm thick rings. Cook up vinegar, sugar and water in a pot. Put in the bulb and let the seven two to three minutes. Remove and mix the onion with red beets and oil. Spice with salt.
  • Step: 7
    Cut the meat in discs and serve with beets, onions, balsamsky and rotary oripuré. Garnish with crash.
  • Step: 8
    Rotselleripuré: Scale and cut rotary, onion and garlic gap into smaller pieces. Boil them soft in salted water in a pot.
  • Step: 9
    Relax and mix to a smooth puré in food processors or with stav mixes along with crème fraiche. Spice with salt.

Näring

Serving Size4serving

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