Beef with Spicy Parsely Tomato Sauce (VLCD)


3.5 oz. grass fed beef or veal
Spicy parsley tomato sauce:
2-4 tomatoes depending on the size cut in quarters
1 ½ cups fresh flat- leaf parsley
2 garlic cloves 1/12 tsp red pepper flakes
¾ tsp kosher salt
¾ tsp freshly ground black pepper Herbs de Provence
2 tbsp apple cider vinegar
¼ cup canned low salt organic chicken broth
Preheat the oven to 375 degrees F. Season beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de province. Place a medium, heavy roasting pan 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 the 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 steam until smooth..

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