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Glazed beef with potato PDF Print E-mail

Ternera-glaseada

Ingredients for 2 people:
• 1 fillet of beef 400 gr.
• beef bones
• 1 large potato
• 1 carrot
• 1 red pepper
• 1 stick of celery
• ½ onion
• 1 clove garlic
• water
• olive oil
• salt
• pepper
• beet greens
• cilantro
• Rosemary
• basil
• parsley

Preparation:
Roasted beef bones for 30 minutes in the preheated oven. On the other hand, put oil in a saucepan and add the carrot, onion, celery and garlic. Stir in beef bones and cover with water. Add a few sprigs of parsley and rosemary. Simmer 40 minutes over low heat. Crushed, strained, degreased with a spoon.

Place the whole peppers in a baking dish. Water it with a drizzle of olive oil and pour some salt. Bake at 180 º C for 15-20 minutes. Retire the skin, chop and saute in a pan with some oil.

Peel the potatoes (choose a fairly long) and cut two pieces of 1 cm thick along. Icing, put it in a pan with some oil. When it starts to brown, bathe it in the beef broth. Go slowly adding broth until the potatoes are cooked.

Cut tenderloin into 4 pieces. Salpimiéntalos and broil in a pan with some oil leaving the inside juicy.

Make a herbal oil by placing in a bowl, cilantro, basil and chopped mint and pour a couple tablespoons of oil. Mix and set aside. Prepare the dish by placing the meat over potatoes. Sprinkle with herb oil. Garnish with beet greens dressed with oil and salt.