Tag: beef

Roast beef in crust – Salt & Pepper – Italian Cuisine

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<a href="https://gordon-ramsay-recipe.com/tag/roast">Roast</a> beef in <a href="https://gordon-ramsay-recipe.com/tag/crust">crust</a> – Salt & Pepper

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Posted on 11/30/2021


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How to make crusted roast beef: the video recipe – Italian Cuisine

How to make crusted roast beef: the video recipe

Roast beef crust, preparation

1) Salt and pepper the piece of meat and do it brown in a pan that can go into oven for 5 minutes with 2 tablespoons of oil over high heat, turning it continuously so that it colors evenly.

2) Move the baking sheet in the oven to 200 ° and cook for 15 minutes; remove and allow to cool completely. Spread roast beef with truffle paste.

3) Chop the almonds and pine nuts and distribute them over the meat. Melt 30 g of butter in a saucepan.

4) Unroll thepuff pastry, brushed the inside with the melted butter, then place the meat in the center of the pastry and wrap it sealing the edges.

5) Colored the puff pastry brushing it with the yolk, arrange the meat in a pan greased with the remaining butter and cook for 30 minutes in the oven at 180 °. Let the roast beef rest for a few minutes before slicing it.


Posted on 11/30/2021


Recipe Beef tartar, hazelnuts and cocoa beans – Italian Cuisine

  • 400 g rump of beef
  • 100 g peeled hazelnuts
  • 100 g brioche bread
  • 100 g peanut oil
  • 10 g hazelnut paste
  • 10 g cocoa beans
  • one yolk
  • vinegar
  • salted capers
  • extra virgin olive oil
  • salt

For the recipe of the beef tartare, hazelnuts and cocoa crane, rinse a handful of capers and leave them to soak for 30 minutes. Finely chop the meat with the knife. Season it with salt and extra virgin olive oil. Toast the whole hazelnuts in a pan over low heat for a few minutes. Prepare a hazelnut mayonnaise: collect the yolk, peanut oil and 1 teaspoon of vinegar in a blender.

Blend the ingredients until you get a mayonnaise, then add the hazelnut paste and mix well. Transfer the mixture to a pastry bag with a thin nozzle. Cut the slices of brioche bread into rectangles (4 × 10 cm). Toast them for 1 minute on each side in a non-stick pan with a little extra virgin olive oil.

Spread a thin layer of mayonnaise on the croutons of brioche bread. Lay the tartare on top, complete with some hazelnuts cut in half, 2-3 capers, a few sprigs of mayonnaise and a teaspoon of cocoa crane. Decorate as desired with parsley leaves.

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