Beef sirloin with curl fat, vegetables, pepper sauce and rhubarb chutney

Ingredients for Beef sirloin with curl fat, vegetables, pepper sauce and rhubarb chutney

Instructions for Beef sirloin with curl fat, vegetables, pepper sauce and rhubarb chutney

To prepare the Beef sirloin with curl fat, vegetables, pepper sauce and rhubarb chutney recipe, please follow these instructions:

Only switch the oven on 250 degrees c. alm. oven. RIDs as greasy on the roast of window pattern or ask the butcher to do it in a heat-proof platter roast. set or in a roasting pan, season with salt and pepper and Brown the roast in the oven for about 20 minutes.

Unscrew looked down and let the roast Cook ahead for about 1 ½ hour at 150 degrees c. alm. oven. Use thermometer, the temperature must be 60-68 degrees when the roast is done roast. When the roast is taken out, the rest for 20 minutes before cutting slices of it, across the kødtrådene.

Rhubarb chutney: Arrow and chop the onion. Set a saucepan over and cook in a brine of vinegar, sugar and salt and the chopped onion. Rinse the rhubarb and cut them into pieces a 1 cm. Peel the Apple and cut it into cubes of 1 x 1 cm. Come on rhubarb and Apple pieces down in the brine together with raisins and mustard powder. Let it all Cook ahead in 3 minutes and taste so if necessary. for with a dusting of cayenne pepper. Is chutneyen a little too thin can be smoothed over with a little potato flour. Chutneyen is served cold, and has good skiing, so low the evt. the day before.

Vegetables: clean the selected vegetables (cut them out, if there is celery or leeks from URf.eks.) and cook them Peel the potatoes and boil them until tender.

Sauce: Boil Beef Fund through in a pan, it is too thin it may be cooked longer, so will be the both thicker and tastes stronger. In another saucepan melt the butter, pepper grains in and warmed slightly, then sprinkled flour in gradually while stirring. Add the beef and the Fund gradually, while still touched. Let the sauce Cook through in 5 minutes, after which the sauce taste with salt, lemon juice and, if desired. a little more pepper.

Serving: Beef sirloin with slices of boiled Server vegetables and potatoes. Give hot sauce and cold rhubarb chutney.

Tips:
The roast tastes also good cold the next day, possibly. with vegetables or salad.