Roast beef with spicy tomato sauce with parsley - Detailed recipes with photos.

Simple enough to prepare, but elegant enough to serving guests, fried meat from Jiada De Laurentis poured on top острым томатным соусом с петрушкой. Time: 1 hour.10 min. Difficulty: easy Servings: 4-6 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.

Contents

1 Ingredients for the recipe:
- 1.1 Roast beef:
- 1.2 Spicy tomato sauce with parsley:
2 Recipe preparation:

Ingredients for the recipe:

Roast beef:

1-1.5 kg. beef pulp for baking from the top Hip or shoulder blade of the neck
3 tbsp. l olive oil
4 Roman tomatoes cut in half
2 tsp provence herbs
Salt and freshly ground black pepper

Spicy tomato sauce with parsley:

1.5 tbsp. fresh parsley
2 cloves of garlic
0.5 tsp hot pepper flakes
3/4 tsp coarse salt
3/4 tsp freshly ground black pepper
2 tbsp. l red wine vinegar
0.5 tbsp. olive oil

Recipes with similar ingredients: beef, tomatoes, Provence herbs, parsley, garlic, red pepper flakes, wine vinegar

Recipe preparation:

To cook roast beef, preheat the oven to 190 ° C.
Salt and pepper raw meat. Salt, pepper and season the tomatoes with Provencal herbs.
Place a medium-sized heavy frying pan or roasting pan on strong fire. Chop the olive oil on it. Brown meat from all sides, without reducing the fire. Turn off the oven. Lay out seasoned tomatoes around the fried meat, then send them in the oven. Cook until the thermometer shows 55 ° C for light roast, about 30-40 minutes. Take the meat out of the oven cover it loosely with foil and leave for 10-15 minutes. Temperature inside the meat should rise slightly and the juices evenly will be distributed.
To make the sauce, put parsley and garlic in food processor and grind thoroughly. Add the flakes of red peppers, salt, red wine vinegar and fried tomatoes from the pan with meat, then mashed. Pour olive oil steady jet, without turning off the harvester.
Before serving, cut the beef into slices and place on serving dish. Pour a little sauce on top meat. Serve the remaining sauce in a separate gravy boat with roast beef.