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Roast beef with green pepper mostarda
Ingredients:
- a piece of lean meat for roast beef
- flavorings for roasts
(recommended mix: salt, black pepper, green
pepper, coriander, rosemary, marjoram and parsley)
- half a glass of white wine
- a cup of whole milk or soy milk
- green pepper mostarda Cascina San Cassiano
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Cooking instructions:
distribute the salt and the spices around the meat massaging it well and leave to marinate for at least half an hour. Heat a quite high non-stick pan or in steel. Place the pulp in the pot only once it reaches a definitely high temperature, so that the fibers of the meat will seal forming a crust. Turn the pulp and leave seal both sides for few minutes. Sprinkle with white wine spilled on the side and not directly on the meat. Lower the flame, add a cup of milk, whole or soy according to taste, to obtain a thicker sauce. Cover the pot and cook 20 minutes for every 500 grams of pulp. Serve, cut into thin slices and season with mustard green peppers. Pour the sauce left in the pot in a separate bowl and serve. The dish will be very tasty and easily digestible due to the absence of added fat.
Author: Valeria
Blog: Vaniglia, zenzero e cannella
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