Oksetyndstegfilet with baked potato salad and grilled polenta

Ingredients for Oksetyndstegfilet with baked potato salad and grilled polenta

Instructions for Oksetyndstegfilet with baked potato salad and grilled polenta

To prepare the Oksetyndstegfilet with baked potato salad and grilled polenta recipe, please follow these instructions:

Bring 1 litter of water in a saucepan. Add a little salt and the pre-cooked polenamel while stirring. Take the pot of heat after 1 minute (now the consistency of the pre-cooked polenamel must be like porridge). Pour the polenta into eg. A French bread and put it in the fridge for cooling. Note: If the polenta is not pre-cooked, cook for about 50 minutes with regular stirring.

Ripe greasy on the bullet ladder in rudder pattern / tern. Brush it on a pan of butter and oil on all sides and season with salt and pepper. Put it in a small oven dish and place it in the oven at 180 degrees. Insert a step thermometer from the side into the center of the step ladder. The center temperature must be 55-60 degrees for roasted meat, 60-65 degrees for low pink and 65-68 degrees for thoroughbred. It takes 45-60 minutes. Let the steps rest for 20 minutes before cutting slices of it across the meat threads. Stove grease is discarded.

Rinse the well casserole and discard the stems. Stir a dressing of oil, mustard and vinegar and season with salt and pepper. Pour the dressing over the casserole leaves just prior to serving.

Once the polenta is stiffened in the refrigerator, remove it and turn it out of the mold, for example. On a cutting board. Using a cotton cord or knife, cut it into slices (thick as a normal French bread slice). The slices are cooked golden by high heat in olive oil on a pan, then put in a frying dish of an appropriate size and sprinkle with parmesan cheese. Turn on the grill in the oven, set the dish and let the dish turn golden.

Server slices of beef stew with breadcress salad, grilled polenta and bread to.