Beef Lion with thyme & sherry vinegar potatos, vichy carrots and balsamic jus

Ingredients:

Beef
Beef Lion
Spinach
Half Pepper
sugar

Vichy carrots
2 carrots
8 oz / 200ml chicken broth
1 Tbs butter
sugar

Balsamic jus
1/2 onion
4 oz / 100ml Balsamic vinegar
4 oz / 100ml red wine
half toe garlic
salt
pepper

Potatoes
small red onions
2 lb / 500g small red or yellow potatoes
3 Tbs /esl olive oil
3 Tbs /esl sherry vinegar
3 Tbs /esl thyme leaves
salt
pepper

Preparation:

Potatoes
Preheat oven to 425 F / 219C, wash and half potatoes. Quarter onions and peel apart. Mix potatoes, onions, vinegar, olive oil, thyme, salt and pepper in a bowl.

Place all on a backing rack and roast potatoes in the oven for 35 minutes. Turn from time to time.

Beef
Grill beef on the outside and put it in the oven at 400F / 200C for 15 min depending on the thickness of the beef.
Blanch the Spinach and season with salt and pepper. Finely chop the pepper.

Vichy carrots
Chop the carrots in half lengthwise and cook in a pan with chicken broth sugar and butter till the chicken broth is cooked in. (about 15 min)

Balsamic jue
chop onions and garlic and roast in a pan. Fill the pan with the vinegar and wine and let it cook in together with a tsp of sugar.


Serve:
Top the beef with the spinach and the onions and garlic from the Balsamic jue. Toss the chopped pepper on the dish with together with the potatoes and carrots. Garnish the dish with the Balsamic jue.