Roast Beef with Brussels Sprouts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g beef fillet (s) in one piece
- 3 tablespoon oil
- 0.5 teaspoon ½ black pepper from the mill
- 0.5 teaspoon ½ thyme, dried
- 1 kg Brussels sprouts, washed and cleaned
- salt
- Nutmeg, freshly grated
- 200 g crème fraîche
Print Recipe
Pin Recipe Instructions
- Mix the thyme and pepper with the oil. Rub the beef fillet vigorously with it and marinate for 1 hour.
- Then put the meat together with the remaining marinade in a strongly heated roaster and sear it all over. Then fry for another 5 minutes over medium heat. Salt and place in the preheated oven at 120 ° C for about 15 minutes. Remove the meat and wrap it in aluminum foil and let it rest for another 10 minutes.
- At the same time, cook the Brussels sprouts in salted water with the addition of nutmeg until they are al dente.
- Put the crème fraîche in the roasting pan with the roasting liquid, bring to the boil and season with salt and pepper.
- To serve, the meat is cut into thin slices, placed on a saucepan and served with the drained Brussels sprouts.
- Boiled potatoes, French fries, croquettes or dumplings can be served as an accompaniment. Both a `cool blond` and a semi-dry red country wine are suitable as a drink.
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