Beef with Spicy Parsley Tomato Sauce

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Entrees - Beef - HCG Diet

Difficulty: Easy - for beginners
Serves:

Preparation time:
Cooking time:

Ingredients

3 ½ oz Beef or Veal
Parsley
Tomato Sauce: 2-4 tomatoes depending on size cut in quarters
1 1/2 cups fresh flat-leaf parsley
2 garlic cloves
1/2 tsp Red pepper flakes
3/4 tsp Kosher salt
3/4 tsp Freshly ground black pepper herbs de provence

Method

2 Tbsp red wine vinegar Broth Preheat the oven to 375 degrees F. Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence. Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the broth. Sear the beef over high heat on all sides. Turn off heat. Remove beef. Place the seasoned tomatoes into pan and place the pan in the oven. Roast about 30 to 40 minutes. During last 5 minutes, put beef into pan with the tomatoes. Take the pan out of the oven, tent loosely with foil or
cover, and let rest for 10 to 15 minutes. To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the broth in a steady stream with the machine running until saucy. To serve, slice the beef into thin strips and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.

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