Mørbrad steaks with a sword compote

Ingredients for Mørbrad steaks with a sword compote

Instructions for Mørbrad steaks with a sword compote

To prepare the Mørbrad steaks with a sword compote recipe, please follow these instructions:

Bake the butcher remove the bum and brush the pork tenderloin for the tendons. Cut the tenderloin approx. 3 cm thick slices and dip the steaks dry with kitchen roll. Cut the sausages into slices and boil them in 2 dl of water with added sugar for 10 minutes. Season the tenderloin with pepper and brown them for 1 minute on a pan in a mixture of oil and butter with good heat. Dip the heat to medium heat and raise them 3-4 minutes on each side until they have just passed. Take them off the forehead and keep them licking under the stanchion roll. Cut the slice of thin slices and wrap it for a couple of minutes in the fat there on the forehead. Cut the apples and add them with 1 teaspoon of finely chopped lemon peel, prunes, thyme and 1/2 dl swallow water, and simmer approx. 5 minutes. Pour the cream and cook it slightly until the consistency is creamy. Pour the compote to the bottom of a dish and apply the steaks on top.