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Roast beef | Hotel de Mikuni's recipe transcription

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Ingredients

  • Beef thigh meat : 300g
  • Garlic (with skin) : 3 pieces
  • Rosemary : 1 branch
  • salt : Appropriate amount
  • pepper : Appropriate amount
  • Olive oil : 1 tablespoon
  • Unsalted butter : 12g
  • (A) Onion : 1/2 piece
  • (A) Carrot : 1/2
  • (A) Potato : 2 pieces
  • Demi-glace sauce : 100g
  • water : 100cc

Time required

60minutes

Procedure

  1. 1) Prepare the material 01:28

    Cut the material of (A) into small pieces. Add salt and pepper to the beef thighs.

  2. 2) Bake beef thighs 02:15

    Heat olive oil in a frying pan, add beef thighs and bake all sides over high heat.

  3. 3) Add vegetables and fry 03:41

    Add (A), garlic and rosemary and fry.

  4. 4) bake in an oven 04:48

    Transfer everything to the top plate. Place the beef thighs on top of the vegetables and bake in an oven at 230 ° C for about 15 minutes.

  5. 5) Rest beef thighs 05:47

    Put butter on the beef thighs and cover with foil to rest. Serve vegetables on a plate.

  6. 6) Scrape the grilled juice 06:53

    Pour water on the top plate and scrape off the grilled juice.

  7. 7) Finish the sauce 07:20

    Transfer the juice to a frying pan, add demiglace sauce and simmer. Add salt and pepper to taste. Add the gravy from the beef to finish the sauce.

  8. 8) Serve 10:24

    Cut the meat, put it on a plate and sprinkle with sauce to complete.

Point

・ A recipe for roast beef with garnish by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ Heinz's demiglace sauce is recommended.
・ Boil the sauce to make it stronger. Be sure to add it to the sauce as the gravy from the meat is very delicious.
・ The sauce goes well with spaghetti and curry. It may be frozen.

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