Step-by-step recipe for making beef loin on a large bone a piece in the oven with baked vegetables. Share with friends: 
Time: 3 hours. 20 minutes. Difficulty: easy Portions: 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/2 tsp cayenne pepper
- 1/2 bunch of rosemary, finely chopped leaves
- 3 cloves of garlic, crushed and chopped
- Extra Virgin Olive Oil
- 3.5 – 4 kg. beef loin on the bone
- Coarse salt
- 1 onion, chopped 1.5 cm. Into cubes
- 500 gr. young carrots, cut the stems and cut the carrots into four parts
- 3 stalks of celery, cut into 1.5 cm cubes
- 500 gr. champignons, cut into four pieces
- 1 tbsp. red wine
- 2 tbsp. chicken broth
- 2 bay leaves
Recipes with similar ingredients: ground cayenne pepper, rosemary, garlic, beef, onions, carrots, celery, mushrooms champignons, red wine, bay leaf
Recipe preparation:
- Preheat the oven to 230 ° C.
- In a small bowl, combine cayenne pepper, rosemary and garlic. Add enough olive oil to make the mixture pasty. Rub the beef broth with a paste, rubbing it thoroughly mix into meat. Sprinkle generously with coarse salt.
- Put onions, carrots, celery and mushrooms at the bottom of the fryer. Pour a little olive oil and salt to taste. Add wine, 1 tbsp. chicken stock and bay leaf. Put beef loin for vegetables and put in preheated bake the roast until the meat is lightly browned, about 25-30 minutes. Reduce temperature to 180 ° C and continue to fry for another 1 hour. 45 minutes – 2 hours. Pour the meat that stood out during juice baking. If the liquid in the frypot has evaporated, add 1 tbsp. remaining broth. It would also be nice to turn the roasting pan into mid cooking.
- Check the temperature of the meat by inserting a cooking thermometer in center of beef. For medium rare (medium-crude degree of roasting) the temperature should be 52 ° C, for medium roasting – 55 ° C. Put the beef on a cutting board and let it rest 15-20 minutes before slicing.
- Try the baked vegetables and season with salt to taste if necessary. Remove excess fat.
- Slice the beef and place on a serving platter. Serve beef loin on the bone with vegetables and roasting juice.
