Roast Beef With Brandy And Grapefruit

Preparation:

Preparation: Tie the rump with white kitchen string. In a saucepan, heat the butter and three tablespoons of oil. Lay the meat on it and let it brown. Sprinkle it with mixed wine and brandy. Let it evaporate, add salt and pepper and cook for an hour and a quarter, basting occasionally with the juice of a grapefruit. Peel the wedges of the other two grapefruits, put them in a pan with a few spoonfuls of the roast sauce and heat. Slice the meat, garnish with wedges and gravy. Accompanying wines: Alto Adige Sauvignon St. Valentin DOC, Cabreo La Pietra Vdt From Tuscany, Chardonnay Di Regaleali Vdt From Sicily.