Oksemignon with root vegetables and Roman pepper sauce (1

Ingredients for Oksemignon with root vegetables and Roman pepper sauce (1

Instructions for Oksemignon with root vegetables and Roman pepper sauce (1

To prepare the Oksemignon with root vegetables and Roman pepper sauce (1 recipe, please follow these instructions:

how to do it
The sauce
Half and clean the peppers and press them flat.
Grill the peppers in the oven with the skin side up to the skin, dark and bubble up.
Allow them to cool and pull off the skin.
Beat the mustard pieces in Becel until ready, add white wine and cook to half.
Add the pepper and broth and boil for 10 minutes until the peppers are well tender.
Blend the sauce with Cremefine and let it boil well.
Taste with balsamic, salt and pepper.

root vegetables
Stir the root crops, cut them into coarse pieces and peel the garlic cloves
Put the root vegetables and whole garlic in a pan.
Add the rosemary, season with salt and pepper and sprinkle a little bit of Becel over.
Bake the root vegetables in the oven at 200 degrees for approx. 45 min.

Oksemignon
Brown the meat in Becel and season with salt and pepper.
Stir the meat in the oven at 200 degrees for approx. 25 min.
Use a step thermometer. The ladder is pink at approx. 60 degrees.
Leave the meat for 10 minutes before cutting it into slices.

Server with pepper sauce and baked root vegetables.
Tip: Serve the sauce in a small glass. This makes the visual expression even more delicate.