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Préparation: 10 minutes + temps
de repos 1 journée
Cuisson: 30
-35 minutes
Ingrédients
pour 6 à 8
personnes
59
Réglages du four:
Combi Convection + Steam (vapeur): Programme Auto pour
rosbif
Bœuf mariné
1 – 1,2 kg de noix de
ronde ou de contrefi let
(sans os)
1 cuillère à café de sel
Marinade:
100 ml de sauce soya
chinoise
50 ml de sauce soya
douce, «Ketjap manis»
50 ml d'huile
1 cuillère à soupe de
sambal oelek
2 gousses d'ail écrasées
½ cuillère à soupe de
thym
½ cuillère à soupe de
romarin
Frottez la viande avec le sel. Insérez une sonde
thermomètre à viande (si disponible) dans la partie
la plus épaisse de la viande. Faites cuire la viande
avec Auto program for Roast beef / Roast program
(programme auto rosbif / rôti) jusqu'à ce que la
température à cœur atteint 60°. Si vous ne disposez
pas d'un thermomètre, faites cuire pendant 30 – 35
minutes.
Dès que le four est préchauffé, placez la viande sur la
grille et insérez au niveau 2; placez la lèchefrite en
dessous, au niveau 1.
Entretemps, mélangez tous les ingrédients de la
marinade. Dès que la viande est cuite, placez-la dans
un récipient étroit et versez la marinade par-dessus. La
marinade doit couvrir la viande. Conservez la viande
au réfrigérateur pendant au moins 1 jour; retournez-
la 2 à 3 fois pendant le temps de conservation, afi n de
garantir un marinage homogène. La viande peut être
maintenue dans la marinade pendant 2 à 3 jour avant
d'être servie.
Au moment de servir, sortez la viande de la marinade
et coupez-la en fi nes tranches.
PRÉPARATION
Conseils:
Si vous souhaitez un rosbif cuit à point, faites cuire jusqu'à ce
que la température à cœur se situe à 65°. Cela prendra 40 à 45
minutes.
12


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