Roast beef with brandy and grapefruit
Instructions
Linked the topside with the white kitchen Twine.
In a saucepan heat the butter and three tablespoons of olive oil.
Lay the meat and let it cook.
Then drizzle with wine and brandy mixed.
Let it evaporate, add salt and pepper and cook for an hour and a quarter by wetting every now and then with the juice of a grapefruit.
Skinned alive to the segments of the other two Grapefruits, put them in a pan with a few tablespoons of the sauce and heat.
Slice the meat, surrounded with cloves and gravy.
Accompanying wines: Alto Adige Sauvignon St.
Valentin, Cabreo La Pietra DOC Vdt Di Toscana, Chardonnay Of Regaleali VdT.
Ingredients and dosing for 6 persons
- 850 g of topside of beef
- 2 yellow grapefruit
- 1 red grapefruit
- 1 glass dry white wine
- 1 dram of brandy
- 40 g of butter
- Olive oil
- Salt
- Pepper