Baked Veal Tenderloin and roasted mushrooms with Marjoram and new potatoes

Ingredients for Baked Veal Tenderloin and roasted mushrooms with Marjoram and new potatoes

Instructions for Baked Veal Tenderloin and roasted mushrooms with Marjoram and new potatoes

To prepare the Baked Veal Tenderloin and roasted mushrooms with Marjoram and new potatoes recipe, please follow these instructions:

Start with the dough, as the loin should be wrapped in. In a saucepan heat the milk and butter to the butter is melted. Pour the mixture into a large mixing bowl and let it be lukewarm. Stir so the yeast in a little warm water and came out it in the bowl. Stir flour in gradually and add salt. When the dough gets sticky and heavy to the touch, granted it out on the kitchen table, and so must be kneaded. Add more flour as you go to releasing the countertop and the dough becomes smooth and supple. Came the dough back in the bowl and allow to raise in a warm place for one hour. Deck the bowl with a clean Tea towel.

Veal Tenderloin Blot dry with paper towels and Brown on a hot pan in butter and oil. Season it with salt and pepper and bring it out of the Pan when it is browned on all sides. Let it cool on a platter in 3-5 minutes.

So you must have fat in the dough again. Sprinkle flour on the kitchen counter and knead the dough through once again. Roll it out on the table with a rolling pin. It must end as a 2-3 mm. thick square (cut it to) as in size suit that tenderloin can be packed into it. First brush the edges with beaten egg, then placed a tenderloin at dejfirkanten and packed in. You get dough left over, you can make a fine pattern on dejpakken as a decoration.

Now put the wrapped Tenderloin in a small roasting pan or a suitable heat-proof platter, in both cases must be wax paper in the bottom. Then brush the package, with the exception of the bottom, with the beaten egg. Got baking pan in a hot oven and roast the tenderloin 220 degrees for about 30 minutes.

Do you have a thermometer, insert it into the middle of the Pack from the side. The roast is roasted when Centre temperature is 50-55 degrees and it is done when the internal temperature is 55-60 degrees.

NOTE: After it has been cooked to the seasoned tenderloin rest for 20 minutes, but because it is wrapped up, will the roast ahead during rest periods, since the dough is isolating the good.
THEREFORE be interrupted by frying the above core temperature which is lower than normal.

Scrub the potatoes and boil them in salted water for 15-20 minutes. Stir cream fraichen together in a bowl with chopped parsley and mustard and season the mixture with salt and pepper. The mixture is poured over the potatoes in the Bowl before serving.

Clean the mushrooms with a small brush and cut if necessary. the largest in smaller pieces. Got half of the mushrooms in a pan and grate them Golden. Then do the same with the other half. If all the mushrooms met on the forehead at a time, they aren't Golden, but boils instead of. When both halves are golden, they gather on the forehead and then add washed Marjoram leaves. Season with salt and pepper and a few drops of lemon juice.

Server 2-3 cm. thick slices of the seasoned Tenderloin (dejbunden is soft it can cut off) along with the roasted mushrooms and new potatoes with parsley-cream.