INGREDIENTS
- -Roast beef 1kg.
- -Onion, one julienne.
- -Inexperienced.
- -Inexperienced pepper, one julienne.
- -Pink pepper, one julienne.
- -Mushrooms 100 gr.
- -Pancetta 100 gr.
- -White wine a glass.
- -Fund mandatory quantity.
- -Garlic 2 cloves.
- -Parsley.
- -Thyme.
- -Butter 50 gr.
- -Orange juice.
- -Carrot.
- -Olive oil mandatory quantity.
- -Salt and pepper to style.
1.Lower the roast beef into cubes, warmth the disc, salt and seal the meat very nicely. Add the bacon and deglaze with white wine, add the greens and mushrooms. Add liquid and let cook dinner till desired doneness. Regulate seasoning and add herbs.
2.Serve with the carrot and orange puree and sprinkle with recent parsley.
3.For the carrot and orange puree, place the peeled carrots in slices, salt them and place them in a pot with water and orange juice till coated. Convey to the warmth till the carrots are cooked. mash them till they’re pureed utilizing the identical cooking juice till the specified consistency is achieved.
