Cote de boeuf with raspberry sauce
MainsCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Cote de boeuf with raspberry sauce
| Cherry tomatoes | ||
| Lemon both | ||
| Flütes | ||
| Potatoes | ||
| Pepper | ||
| Salad | ||
| Salt | ||
| 1 | clove | Pressed garlic |
| 1 | dl | Water |
| 15 | g | Butter or margarine |
| 3 | tbsp | Sour cream |
| 3 | Handfuls of clipped garden Cress or watercress | |
| 4 | pcs | Cote de boeuf |
Instructions for Cote de boeuf with raspberry sauce
To prepare the Cote de boeuf with raspberry sauce recipe, please follow these instructions:
Shred the steaks on dry pan, season with salt and pepper and fry 1-2 minutes on each side of the fat.
The steaks are taken from the forehead, water and cream fry are added and boiled. Salt, pepper and garlic are added together with most of the pot. The steaks are put into the sauce and warmed on both sides. The rest of the pot is sprinkled over the meat.
Served with lemon boats and halved cherry tomatoes.
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