Roastbeef with Shallot Chutney


Total time: 2hr 25m
Preparation Time: 25m

Servings
For 4 people


Nutritional Information

Contains 528 Kcal, 43g Protein, 35g Carbohydrates, 23g Fat


Ingredients

  • Meat
  • 800 g entrecote pieces
  • 1 tbsp. clarified butter
  • 1 tbsp. olive oil
  • 1 tsp. salt
  • 1 garlic cloves, pressed
  • 0.5 tsp. hot curry powder
  • 0.25 tsp. hot paprika
  • a little pepper
  • Chutney
  • 0.5 dl Water
  • 100 g raw sugar
  • 0.5 dl white wine vinegar
  • 200 g shallot, cut into quarters
  • 0.5 tsp. salt
  • 3 tbsp. dried cranberries

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Instructions

  • Meat

    Remove the meat from the fridge approx. 1 hour prior to cooking. Preheat the oven to 80°C, warm the platter and plates.
  • Heat the clarified butter in a frying pan. Season the meat with salt, brown on all sides for approx. 8 mins., only turning when a crust has formed. Combine the oil, garlic, curry, paprika and pepper. Coat the meat with the mixture, insert a meat thermometer into the thickest part. Cook at a low temperature for approx. 2 hours. The core temperature of the meat should be approx. 55°C. The meat can then be kept warm at 60°C for up to 1 hour.
  • Chutney

    Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Add the vinegar, water, salt and shallots, cover and continue to simmer for approx. 10 mins. Add the cranberries, remove the lid and simmer for approx. 2 mins.
  • Dazu passt:

    Risotto

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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