Roast beef á la kacheline (4 servings)

Ingredients Roast beef:


600 g roast beef
4 tablespoons olive oil
4 tablespoons balsamic
6 tablespoons mustard



Ingredients tomato-onion sauce:


250 g tomatoes
1 onion
4 sprigs rosemary
vegetable broth



Preparation roast beef:

Clean the meat fro. Olive oil, balsamic vinegar and mustard mix and then marinate the roast beef with it. After that season well. The meat at 150 ° C for about 40 minutes in the oven, then slice thinly and serve immediately.



Preparation roast beef:


Make the meat ready for cook . Olive oil, balsamic vinegar and mustard mix and then marinate the roast beef with it. After that season well. The meat at 150 ° C for about 40 minutes in the oven, then slice thinly and serve immediately.



Preparation tomato-onion sauce:


Onion fry until soft in butter oil. The rosemary and the quartered tomatoes, douse with balsamic vinegar and let boil down to allow the acid evaporates. Fill with broth and let simmer over low heat. At the end, add a little mustard and possibly liquid and let simmer everything that it produces a smooth sauce.



The finished tomato-onion sauce serve with finely sliced roast beef and some fresh horseradish. Enjoy the Roast beef leftovers for supper or breakfast that's delicios too. Enjoy to eat...