Small cabbages of Brussels sprouts are a great product for a side dish. They are beautiful, healthy, tasty, and they can be cooked in different ways.
A very simple way of cooking, killing several birds with one stone - roasting meat in the sleeve along with raw kochanchikami. Condiments and spices fall directly on two, cabbage gives its flavor to meat, and meat juice serves as a kind of marinade for cabbage.
Prepare a suitable sauce for this roast - and get a full two-course dinner from one baking sleeve.
Ingredients:
- fillet of beef - 0.5 kg;
- Brussels sprouts - 200 g;
- vegetable oil - 2 tbsp. l .;
- garlic - 2-3 cloves;
- salt, pepper, spices - to taste.
Cooking time: 1 hour 15 minutes, number of servings: 5.
Cooking
1. For the preparation of this dish is best suited beef tenderloin without a bone. It should be rinsed under running water, cut off streaks and cartilage, if any, and cut into medium-sized portions.
2. Arrange sliced beef fillet on a cutting board, season with salt and pepper, sprinkle with spices. For beef suitable spices such as Provencal herbs, rosemary, nutmeg. Top with finely chopped garlic, or skipped through the garlic press.
3. Fold the meat in a bowl, add a couple of tablespoons of vegetable oil and mix everything well.
4. Rinse the Brussels sprouts under running water, remove the upper leaves if they are sluggish and allow to dry slightly.
5. Fold the meat and cabbage into the baking sleeve and tie it well on both sides. Send in preheated to 180 degrees oven for 1 hour.
6. Check the prepared dish for readiness and serve hot, garnished with greens.
