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Roast beef | Hotel de Mikuni's recipe transcription

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Hotel de Mikuni

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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) Prepare the material 01:28
Cut the material of (A) into small pieces. Add salt and pepper to the beef thighs.
2) Bake beef thighs 02:15
Heat olive oil in a frying pan, add beef thighs and bake all sides over high heat.
3) Add vegetables and fry 03:41
Add (A), garlic and rosemary and fry.
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) Rest beef thighs 05:47
Put butter on the beef thighs and cover with foil to rest. Serve vegetables on a plate.
6) Scrape the grilled juice 06:53
Pour water on the top plate and scrape off the grilled juice.
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) 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.