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A hearty bloody Mary chutney makes this tender roast beef a must for Christmas.
The ingredient of Roast Beef With Bloody Mary Chutney
- 1 5kg piece beef scotch fillet
- 1 tablespoon extra virgin olive oil
- 1 4 cup tomato sauce
- 1 tablespoon worcestershire sauce
- 1 2 teaspoon tabasco sauce
- 1 tablespoon cracked black pepper
- 250g green beans steamed to serve
- 2 bunches asparagus steamed to serve
- 1 tablespoon extra virgin olive oil
- 1 red onion finely chopped
- 1 celery stalk finely chopped
- 1 garlic clove crushed
- 200g grape tomatoes halved
- 400g can diced tomatoes
- 1 2 cup brown sugar
- 2 tablespoons worcestershire sauce
- 1 2 teaspoon tabasco sauce see notes
- 2 tablespoons vodka see notes
The Instruction of roast beef with bloody mary chutney
- preheat oven to 220c 200c fan forced
- remove beef from fridge 20 minutes before cooking tie beef with kitchen string at 5cm intervals rub beef with oil heat a large frying pan over high heat add beef cook turning for 6 to 8 minutes or until browned all over transfer to a roasting pan
- combine tomato sauce worcestershire sauce tabasco sauce and pepper in a bowl brush over beef roast for 40 minutes for rare or until cooked to your liking cover loosely with foil rest for 15 minutes
- meanwhile make bloody mary chutney heat oil in a saucepan over medium heat add onion and celery cook stirring occasionally for 5 minutes or until softened add garlic cook for 1 minute or until fragrant add tomatoes sugar worcestershire sauce tabasco sauce and vodka bring to the boil reduce heat to low simmer uncovered for 30 minutes or until thick season with salt and pepper
- remove and discard string slice beef and serve with chutney beans and asparagus
Nutritions of Roast Beef With Bloody Mary Chutney
calories: 541 335 caloriescalories: 30 9 grams fat
calories: 11 5 grams saturated fat
calories: 18 9 grams carbohydrates
calories: n a
calories: n a
calories: 43 5 grams protein
calories: 109 milligrams cholesterol
calories: 303 milligrams sodium
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calories: nutritioninformation