Farsized calf tenderloin with truffles, potato pancakes and vegetables

Ingredients for Farsized calf tenderloin with truffles, potato pancakes and vegetables

Instructions for Farsized calf tenderloin with truffles, potato pancakes and vegetables

To prepare the Farsized calf tenderloin with truffles, potato pancakes and vegetables recipe, please follow these instructions:

Dried calf butterbone: Calf butter brune off. The turkey sauce is mixed and stirred with whipped cream, egg whites, cognac and salt and pepper, (a little at a time). Finally, the pistachios are turned in. The fat grid is spread out on a table on which the father is distributed. The black bread is laid on and packed in. The diced sirloin rose about 25 min., At 200 degrees C, in a hot air oven. The bread is taken out and pulled for 10 minutes before cutting into thin slices.

Trøffelsky: The sky is added to ½ liter and added cognac and truffle. The sauce can optionally be leveled with a little cornamel, stirred in cold water.

Potato pancakes: The potatoes are peeled, rinsed and torn on a raw iron. The potatoes are turned into the 2 egged eggs, which are added chopped herbs. The potatoes roast like 8-10 small pancakes, on a hot pan with oil.

Accessories: The broccoli is divided into small bouquets and boiled brightly in lets salted water. Minimajs and carrots are washed and also cooked brightly in lets salted water. The sponges are rinsed, dried and divided into smaller pieces. Stir in oil or butter.