900 gr di carne di manzo (lombata, roast beef, controfiletto)
Rametti di rosmarino
Sale
Pepe
Olio evo
Salare e pepare la carne. Appoggiare i rami di rosmarino.
Legare l’arrosto.
Scaldare il forno a 250 gradi.
Quando e’ caldo, mettere in basso una teglia con 3 dita di acqua. Sistemare l’arrosto sulla griglia sopra alla teglia. Inserire la sonda.
Fare cuocere per i primi 5 minuti ad elevata temperatura per fare rosolare bene la superficie. Dopo abbassare a 120 gradi e proseguire la cottura fino alla temperatura al cuore di 47 gradi.
Al raggiungimento della temperatura, estrarre il roast beef e avvolgerlo nell’alluminio e poi nella pellicola e lasciarlo raffreddare.
Quando e’ freddo, tagliarlo a fette sottili e condirlo a piacere con verdure cotte o crude, con funghi, tartufo o formaggi stagionati a scaglie.
Maria Paola Dall'Erta La Biologa Chefhttps://www.labiologachef.it/wp-content/uploads/2022/03/cropped-Bio-reset.pngMaria Paola Dall'Erta La Biologa Chef2014-02-25 23:38:002014-02-25 23:38:00ROAST BEEF ALL'ITALIANA
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