For roasted Beiried, wash the meat, pat dry, rub vigorously with salt, coarse pepper and mustard. Sear on all sides in a pan with clarified butter.
Then roast in the oven at 140 °C for about 50 minutes. Baste frequently with soup. Then wrap in aluminum foil and let the roasted Beiried rest in a warm place for 20 minutes.
Preparation Tip:
You can also fry sliced potatoes. Serve fried beef with English vegetables or fried zucchini.
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