Roast beef with Chestnuts
Instructions
In a saucepan heat a tablespoon oil with butter and start to Brown the meat with a few rounds of white kitchen twine, add salt and pepper.
Chop celery, onion, carrot and Rosemary and add it to the Pan, then Cook, sprinkle with wine and let evaporate.
Cover and continue cooking in the oven at 200 degrees for 30 or 40 minutes: 30 minutes if you want blood, 40 minutes if you prefer pink.
Apart boil dried chestnuts and then pass through a sieve.
Remove the roast from the oven, let it stand for about 10 minutes, slegatelo, cut it into slices.
Dilute the broth with a few tablespoons of cream, add the mashed chestnuts, mix thoroughly, heat and thicken slightly.
Pour into gravy boat and serve warm with the meat.
Accompanying wines: Carema DOC, VdT Del Friuli Tazzelenghe (en), Tignanello Tuscany VdT.
Ingredients and dosing for 4 persons
- 1000 g of beef sirloin
- 100 g of white dry chestnuts
- 1 costa of celery
- 1 carrot
- 1 onion
- 1 sprig of rosemary
- 1/2 cup of dry white wine
- 30 g of butter
- Cream
- Olive oil
- Salt
- Pepper