Roast beef with pear compote
Naive of me, at first I thought about making this roast beef with pear compote with beef tenderloin. So with an air of self-sufficiency and self-confidence, I went to one of the butcher shops in the municipal market of my town, waited my turn and asked the butcher if he had sirloin, he said yes while pointing at the counter and he placed the price that had been dropped on the piece on top.
The butcher realized that I was nothing short of shocked when he saw my face when he read forty-three euros a kilo. Right away he asked me what I was going to cook, I told him roast beef and without asking me more, he took a piece from the other side of the counter, packed it, weighed it and said - This will be very tender too, it is 10 euros - I paid without saying a word and went home. Luckily and as a good professional he was right, the only pity is that I forgot to ask what piece had served me.
800 grams of beef in one piece, 2 onions, 1/2 lemon, 2 bay leaves, 1 cinnamon stick, 1 liter of white wine, peppercorns, pepper, salt, olive oil, 4 large pears .
How to make roast beef with pear compote
We clean the veal of greases and skins. Peel and cut the onions into eighths. We put the meat and onions in a deep bowl. We also add the lemon cut into wedges, the bay leaf, the cinnamon and the peppercorns. We will add enough wine to cover everything.
We let it marinate for at least 4 hours. From time to time we can turn the meat so that everything is marinated equally.
We preheat the oven to 250º C.
After time we remove the meat, season it and put it on a baking tray. We spray it with a splash of olive oil. We roast in the oven for about 25 or 45 minutes (depending on whether we like it more or less done.
We separate the onions from the maceration and sauté them in a pan with a little oil, over low heat. When they are fried, we add a little of the juice from the maceration and leave it away from the heat. When the meat is ready, we take juice from the meat that has remained on the tray and mix it with the onion, heat a little while we stir so that everything is well united.
Peel and remove the core of the pears, chop them and cook them in a pot with a jet of oil and with 1/2 a glass of white wine and let them boil for 20 or 25 minutes.
When the pears are tender, we mash them with a fork until we obtain the texture that we like the most.
Processing time | 45 minutes + 4 hours of maceration Difficulty | Low
To assemble our plate of roast beef with pear compote, we will cut the meat into thin slices and serve them accompanied with the onion and with the pear compote, season and serve.