Roast beef with wine
Composition / ingredients
6
servings:
Cooking method
Season the tenderloin with salt and pepper. Pour in milk and soak for 3 hours. Remove, dry.
Heat the olive oil in a frying pan, fry the meat for 3 minutes on each side, until a golden crust forms.
Pour wine into the pan with meat, cook for another 15 minutes. Remove the meat, cool.
Cut into slices 1-1.5 cm thick. Place the roast beef slices on a serving platter.
Garnish with boiled potatoes and pickles.
Heat the olive oil in a frying pan, fry the meat for 3 minutes on each side, until a golden crust forms.
Pour wine into the pan with meat, cook for another 15 minutes. Remove the meat, cool.
Cut into slices 1-1.5 cm thick. Place the roast beef slices on a serving platter.
Garnish with boiled potatoes and pickles.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- White wine - 78 kcal/100g
- Olive oil - 913 kcal/100g
- Beef fillet (steak) - 189 kcal/100g
- Beef fillet (roast beef) - 381 kcal/100g
