Royal filet with cabbage in cabbage, baked tomatoes and potato puree

Ingredients for Royal filet with cabbage in cabbage, baked tomatoes and potato puree

Instructions for Royal filet with cabbage in cabbage, baked tomatoes and potato puree

To prepare the Royal filet with cabbage in cabbage, baked tomatoes and potato puree recipe, please follow these instructions:

Baked tomatoes
Cut the tomatoes in half, sprinkle with thyme, sugar, salt and pepper and drizzle with oil. Style of the dish in the oven at 125 degrees for 1 hour.

Au gratin potato puree
Peel the potatoes and boil them in a pot with water, without salt. When they are completely tender, pour water from, and the moses with warm milk, partly skimmed. Season with salt and pe-ber. Com potato puree in an ovenproof dish, sprinkle with bread crumbs and drizzle with melted butter. Style of the dish in the oven at 250 degrees for the breadcrumbs will be nice Golden. Keep an eye out for the puree doesn't get too dark.

The meat
Pat the meat dry with paper towels. Heat oil in a pan over good heat. Quick brown the meat on all sides with a sprig of Rosemary and whole garlic. Season with salt and pepper and add ½ dl water. Fry the meat, covered, on low heat for about 30 minutes-turn meat after 15 minutes. Use a frying thermometer so the meat will be perfect. The Centre temperature must be 60-65 degrees. At 60 degrees, the meat is pale pink-at 65, it is just done. EVS. Sky in the cabbage. Cut the meat into ½-1 cm thick slices.

Cabbage in cabbage
Arrow the Brussels sprouts into individual leaves. Boil the eight outer leaves of the cabbage in salted water until they are barely tender-have bite. Melt the butter in the Pan, add the flour and squeeze the garlic in it, add the broth, if necessary. cloud from the meat and cream. Boil it thoroughly and season with salt and pepper. Turn the rosenkåls the leaves in the sauce, so the leaves still has bite.

Low four bowls of pointed cabbage leaves and rose came cabbage therein. Save a little of the sauce, it is used as a line at the time.