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https://www.raiplay.it/programmi/esem... - Chloe prepares a rich and colorful second course, excellent for a light but scenic lunch to have with friends after the holidays. She starts with the roast beef: she ties the meat, browns it in a pan over high heat and then transfers it to a baking sheet lined with baking paper. She then uses the same saucepan to sauté the celery, carrots and onions, deglazing with white wine and vinegar. Once cooked, she seasons the meat with the vegetables and bakes everything at 190° for 20 minutes. After the indicated time, she takes it out of the oven, lets it cool and then unties and slices the meat. She then dedicates herself to the vegetables: she cuts the artichokes, the carrots into flute beaks, the potatoes into hazelnuts using a melon baller and blanches the vegetables separately. Once ready, she lets them cool before sautéing them all in the pan with a clove of garlic, oil, salt and pepper. Finally, prepare the mustard: in a saucepan, melt the knob of butter, add the peeled and diced apples and sprinkle with brown sugar. When they are caramelized, blend with vinegar, season with salt and pepper, then finish with the teaspoon of cocoa and let cook for 10 minutes. To serve, arrange the vegetables at the base of the serving dish, arrange the meat and accompany with a small bowl of mustard. Ingredients for the roast beef: 800 g of beef topside 2 red onions 2 carrots 2 celery stalks ½ glass of white wine ¼ glass of white wine vinegar Extra virgin olive oil Salt and pepper For the vegetables: 150 g of peas 2 artichokes 2 potatoes 2 carrots 1 clove of garlic Extra virgin olive oil Salt and pepper For the mustard: 2 apples 50 g of brown sugar 100 ml of white wine vinegar 1 knob of butter 1 teaspoon of bitter cocoa Salt and pepper Cooking: 190°C for 20 minutes