A good meat dish. For photos thanks scullion yuvl.
|Cooking time 90 minutes||Number of servings 8|
Crush black pepper in a mortar. Sprinkle fillets with salt and pepper and good press.
In a large skillet, heat olive oil on medium-high heat and saute the fillets on all sides.
Put the fillets in a pre heated oven (190 degrees) and bake for about 50-60 minutes Ready roast beef wrap in foil and leave for at least 15 minutes before slicing.
Sauce: heat 2 tbsp butter over medium heat and fry the onion for about 10 minutes. Add the sugar and cook another 5 min. Then put crushed garlic and chopped thyme and cook another 5 min. Pour in the broth, wine, brandy, and put the Bay leaf, bring to a boil, reduce heat and let it evaporate (the volume should be reduced in 1,5 times). Dissolve the starch in 1 tbsp water, add to sauce and bring to a boil. The sauce should thicken, but remain quite fluid. Pull out the Bay leaf. Add meat juices left over from roasting beef, and 1 tbsp oil and bring to a boil.
As a garnish you can use boiled potatoes, steamed vegetables (carrots, broccoli, green beans, asparagus). Also good pickles.