An interesting way to cook roast beef with mint and capers. As soon as you put the meat to bake, the whole house will be filled with a unique fresh aroma of meat with an interesting wine sauce.
It is necessary
- - 1 kg of beef pulp;
- - 300 ml of dry white wine;
- - 5 cloves of garlic;
- - 2 onions;
- - 4 sprigs of mint;
- - 2 tbsp. spoons of capers;
- - basil, olive oil, salt, black pepper.
Instructions
Step 1
Rinse the meat and pat dry on paper towels. Rub the beef on all sides with olive oil, ground black pepper and salt. Pour 2 tablespoons of olive oil into the bottom of a baking dish, place whole sprigs of fresh mint on top of which place the meat.
Step 2
Peel the onions, cut into half rings, and line the meat in a mold with onions. Send capers there, evenly distributing them over the entire area of the mold. Pour 200 ml of dry white wine and place the mold in the oven, preheated to 170 degrees, for 40-50 minutes.
Step 3
After 40 minutes, add another 100 ml of wine to the mold, cover the mold with foil and cook for 5-10 minutes. Pierce the meat in the middle - if the liquid comes out colorless, then the meat is ready, and if it is pink and even slightly bloody, then increase the cooking time of the beef.
Step 4
Remove the finished roast from the oven, let it stand under the foil for another 10 minutes. Then transfer the beef to a platter.
Step 5
Grind the sauce in which you baked the meat in a blender until smooth, along with onions, capers and mint leaves. Chop fresh basil leaves and peeled garlic. Add basil and garlic to the sauce, stir - it just tastes better!
Step 6
Serve the roast beef with the resulting sauce. Meat is most delicious hot.
