Beef tenderloin with crisp winter vegetables and pilsner sauce

Ingredients for Beef tenderloin with crisp winter vegetables and pilsner sauce

Instructions for Beef tenderloin with crisp winter vegetables and pilsner sauce

To prepare the Beef tenderloin with crisp winter vegetables and pilsner sauce recipe, please follow these instructions:

The beer is reduced over low heat. Root vegetables are washed and peeled off. The potatoes cut into thin tændstikagtige strips, seasoned and fried on a frying pan as small pancakes. When the potatoes are linked and are golden on both sides, bake in the oven at 200 degrees finished in about 20 min. the flesh of Brown on all sides and put in the oven for about 5 mins. In the meantime, cut the other vegetables in mechanical pieces, however, they must have about the same size.

The meat is taken out of the oven and be wrapped in tinfoil. Red wine sauce and whipping cream, add the beer and cook further reduced. The roast, which has drawn, cut now in four equal patties, which Brown and get additional 2-3 min in the oven. While meat and potatoes are in the oven, sauté the vegetables along with the parsley (save four beautiful Tufts for garnish) and season the sauce with salt, pepper and, if desired. a little sugar. The steaks should once again draw in tinfoil for another couple of minutes, but this time can be used to serve. If the meal will be served on the plate, and it must be really festive, one can use a hand blender to foam the sauce up with.