Roasted Beef Round with Balsamic Sauce

Name: Roasted Beef Round with Balsamic Sauce
Yield: 1 serving
Cuisine: American
Ingredients: 120 grams Beef round (block); 1 tsp Salt; 1 pinch Black pepper; 1 clove Garlic; 2 tbsp Balsamic vinegar; 2 tbsp Red wine; 1 Arugula; 1 tsp Lemon juice; 1 tsp Olive oil; 1 pinch Black pepper; 1 dash Grated cheese (Parmesan)

cookpad.japan @cookpad_jp

The Japanese-style roast beef that I had at Ginza in an Italian restaurant was so delicious that I wanted to recreate it, but it was pretty hard to do.

Cheap meat tends to be tough to cut and chew even if it tastes good. I wondered if there was a way to soften it up. Recipe by mackato

The Japanese-style roast beef that I had at Ginza in an Italian restaurant was so delicious that I wanted to recreate it, but it was pretty hard to do.

Cheap meat tends to be tough to cut and chew even if it tastes good. I wondered if there was a way to soften it up. Recipe by mackato

cookpad.japan @cookpad_jp

The Japanese-style roast beef that I had at Ginza in an Italian restaurant was so delicious that I wanted to recreate it, but it was pretty hard to do.

Cheap meat tends to be tough to cut and chew even if it tastes good. I wondered if there was a way to soften it up. Recipe by mackato

The Japanese-style roast beef that I had at Ginza in an Italian restaurant was so delicious that I wanted to recreate it, but it was pretty hard to do.

Cheap meat tends to be tough to cut and chew even if it tastes good. I wondered if there was a way to soften it up. Recipe by mackato

Saved

Ingredients

1 serving

120 gramsBeef round (block)
1 tspSalt
1 pinchBlack pepper
1 cloveGarlic
2 tbspBalsamic vinegar
2 tbspRed wine
1Arugula
1 tspLemon juice
1 tspOlive oil
1 pinchBlack pepper
1 dashGrated cheese (Parmesan)

Saved

Steps

1

Take the meat out of the fridge and let it return to room temperature, and rub salt and pepper all over it.
2

Heat up a frying pan, coat it with olive oil, and saute the garlic. Take the garlic out of the pan once the olive oil has taken on it's fragrance.
3

Add the meat to the pan, cook all the way through to the center while using a pair of tongs to turn the meat about to cook it on all four sides. Turn off the heat once the color has changed, and wrap in aluminum foil.
4

Transfer the foil-wrapped meat out of the frying pan, add balsamic vinegar and olive oil to the frying pan, turn on the heat, and boil it down.
5

Remove the aluminium foil from the meat, cut into 2 cm thick pieces, arrange onto a plate, and top with the balsamic sauce.
6

Rinse the arugula in water after removing the roots, mix together with lemon juice, olive oil, salt and pepper, and cheese, put it next to the meat, and it is done!