Beef baked with a spicy bread crust

Baked meat turns out soft and juicy! For baking, it is better to take meat with fat inclusions, meat on the bone turns out to be very tasty and fragrant. It is necessary to choose pieces of the same thickness, otherwise the meat will cook unevenly. Such baked beef is quite an unusual and interesting dish to be in the center of the festive table, and at the same time it is so easy and fast to prepare that it can be cooked on a weekday.

BLUE-EYED

The author of the recipe

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Composition / ingredients

Servings:

Beef

1200

Sour cream

Horseradish

Breadcrumbs (dry bread crumbs)

Olive oil (extra - virgin)

Garlic

Vegetable oil

Thyme, thyme (fresh thyme-chopped or a mixture of herbs: sage, rosemary / suitable and dry)

Salt

to taste

Pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 54 % 19 g

Fats 31 % 11 g

Carbohydrates 14 % 5 g

209 kcal

GI: 20 / 0 / 80

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
Turn on the oven to warm up, the temperature is 200 degrees. Finely chop fresh thyme or other herbs, chop garlic / as you like/.
Step 2:
Mix sour cream with horseradish, salt and black pepper./ Salt and pepper are not sorry! /
Step 3:
Separately mix bread crumbs with olive oil, herbs and garlic, also add salt and pepper. / The crumbs should become moist evenly, if necessary, add oil/
Step 4:
Season the meat with salt and pepper.
Step 5:
In well-heated vegetable oil, fry /" seal "/ meat on all sides until golden brown, about 7 - 10 minutes.
Step 6:
Coat the fried meat with a mixture of sour cream and horseradish on top.
Step 7:
Then lay out the bread crumbs, lightly pressing them into the sour cream to stick. Transfer the meat to a baking sheet and put it to bake on 40 - 60 minutes. We cook depending on the desired degree of roasting. Bon appetit !

Before slicing, the meat should be allowed to "rest" on the cutting board for 15 minutes / cover with foil/.This time is necessary for the distribution of juice inside the meat, otherwise it will start to stand out even when slicing, which is undesirable.