Royal filet with red beet salad

Ingredients for Royal filet with red beet salad

Instructions for Royal filet with red beet salad

To prepare the Royal filet with red beet salad recipe, please follow these instructions:

The filling
Chop the onion finely. Chop the mushrooms roughly. Let the butter be browned in a pan by good heat. Saute onion and mushrooms in the pan for a few minutes. Taste mushroom mixture with finely chopped thyme and tarragon, the grated zest of ½ lemon ¼-as well as salt and pepper.

The meat
Pat the meat dry with paper towels. Season with salt and pepper. Let the butter be browned in a pan by good heat. Brown the meat on all sides quickly. Make a hole in the Middle through the meat with a sharp knife. Com mushroom mixture into the meat, e.g. with a teaspoon. Put the meat in a baking dish. Style it in a cold oven. Turn on the oven at 160 degrees and let the meat Cook approximately 45 minutes. Cut the meat into eight thick slices by serving.

The salad
Grate the pumpkin seeds in a dry frying pan. Peel beets and grate them very fine. Grate the garlic finely. Stir in garlic, balsamic vinegar, oil, salt and pepper together. Pour over them and mix it with pumpkin seeds and parsley leaves.