Рет қаралды 11,484
Ingredients:
1 round of veal
100 ml of extra virgin olive oil
Salt and Pepper To Taste.
For the side dish:
4 medium potatoes
Salt and Pepper To Taste.
Wild fennel to taste
2 tablespoons of extra virgin olive oil
I start by massaging the meat well with salt and pepper.
In a high-sided pan, I heat the oil and slowly the roast beef, starting the first phase over high heat to seal the meat.
To obtain a rosé roast beef, it is necessary to follow the cooking times. It is necessary to calculate 25 minutes for each kg of weight, after the initial sealing phase.
After cooking, I leave the roast beef to cool and rest for a day under a weight.
Cut into thin slices and arrange them in a serving dish.
For the side dish I blanched the peeled potatoes and cut into wedges. I seasoned them with oil, salt, pepper and dry wild fennel and put them in the oven at 200 degrees C for 40 minutes.