Mørbradbøf with vegetable gratin

Ingredients for Mørbradbøf with vegetable gratin

Instructions for Mørbradbøf with vegetable gratin

To prepare the Mørbradbøf with vegetable gratin recipe, please follow these instructions:

Polish the black bread. Slice the porpoises along 2 times and cut them into pieces of about 1 cm. Peel the carrots and cut them into cubes. Blanch the herbs in leachate water for 6 minutes. Pour the water and disperse them into 4 greased gratin sprays sprinkled with raspberries. Bake butter and flour together, sprinkle with milk and allow to boil while stirring for a thick baking. Take it off the flare and stir the eggs one at a time. Stir the cheese in and add salt and pepper. Pour the dough over the vegetables and lift them slightly with a fork to spread the dough. Pour the gratin in the oven at 200 ° C for about 30 minutes on the second row.

Cut the tenderloin into 8 pieces and season well with salt and pepper. Turn the pieces into flour. Brush them in very hot butter and turn to a low flare. Let them roast for a faint blow 3 minutes on each side. Serve the steaks with the hot gratin. This is a cool, not too sweet white wine or a light red wine.