Sommerbuk with spring sensations

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Sommerbuk with spring sensations

1	dl	Balsamic vinegar
1	dl	Red wine
1.5		Spring cabbage
16		New mini carrots with top
16		Small spring onions
2		Lemons
2	dl	Olive oil
20		Cereal whole pepper
20		New potatoes
4	twigs	Fresh thyme
4		Medallioner of Red Roebuck (tenderloin)
4	dl	Wildlife Fund
6-8	tbsp	Red currant jelly
80	g	Butter

Instructions for Sommerbuk with spring sensations

To prepare the Sommerbuk with spring sensations recipe, please follow these instructions:

Make the potatoes ready and cook the potatoes so they are ready for the main course

The sauce:
Bring "balsamic vinegar" on a hot forehead and let it boil a little. Add red wine and wild game. Let it boil a little. Season with salt, pepper and yellow until the sour from the vinegar is gone. Cold butter in the tern is whipped into the sauce just before serving.

The vegetables:
Mix the oil and lemon juice with 2 parts of water and pepper grains for the cooking layer of the vegetables. The layer is boiled for 5 minutes to pull the pulp off. Clean the carrots and leave 4 cm. Of the top sitting. Clean the spring bulbs - but keep them all. Carrots are boiled in the layer for 3 minutes immediately before serving, the last minute is added spring onion (let the layer boil again). Cabbage is cut for 1 cm. Sliced ​​and sliced ​​in hot oil with a little thyme, salt and pepper and kept warm.

The meat:
The medallions are stiffed 4 minutes on each side and rest for 10 minutes under a dish. Possibly. Steaks from the roast are poured into the sauce.

Serve:
The fried cabbage is placed on the middle of the plate, the meat is placed on top of the sauce, and the sauce is poured out of the dish. Approx. 5 "gels" of 1/2 tsp. Size in the sauce around the meat. The meat is decorated with a twig of thyme. Carrots and spring onion are served on the plate next to the meat. The potatoes are served next door.