People :

4

Preparation time :

1h

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 1 small beef round
  • Duck fat
  • 200 gr. spring onion
  • 200 gr. Ratte potatoes
  • 1 knob of butter
  • 1 sprig of rosemary
  • 1 bag of shallots
  • 1 glass of red wine
  • 1 cinnamon stick
  • 1 star anise
  • 1 teaspoon sugar
  • Salt and black peppercorns
Preparation
  1. Cut the fat from the duck breast into long, thin strips. With the help of a larding needle, make incisions in the beef round and push the the lard into the meat with the needle.
  2. Season and and place in a preheated oven at 220ºC on a roasting dish with a drizzle of olive oil, star anise, cinnamon and finely chopped  shallots. Roast for about 15-20 minutes: the time will depend on the size of round. The beef should be well roasted, but pink in the center.
  3. While the beef is roasting, sauté the spring onions with the ratte potatoes over a low heat with a drizzle of olive oil and a sprig of rosemary. When the potatoes start to brown, add a knob of butter and a teaspoon of sugar. Let cook over a low heat for about 5 minutes, then remove from heat and let stand with a lid on to so the potatoes continue ooking under their ownheat.
  4. Once the beef is roasted, remove from the roasting dish to which you now add a glass of red wine. Simmer over a low heat until the sauce thickens.
  5. Serve the beef round cut into medallions along with the onions and potatoes and accompanied by the sauce.
You can also use bacon or beef fat.

Additional information

People :

4

Preparation time :

1h

Difficulty:

Easy